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Categories:
whole wheat farfalle fresh broccoli light mayonnaise non-fat plain yogurt sugar red onion red wine vinegar salt red grapes bacon pecans
Viewed: 34 - Published at: 3 years agoIngredients
- 8 oz whole wheat farfalle (bow-tie) pasta
- 1 lb. fresh broccoli
- 1/2 cup light mayonnaise
- 1/2 cup non-fat plain yogurt
- 1/3 cup sugar
- 1/3 cup diced red onion
- 1/3 cup red wine vinegar
- 1 tsp. salt
- 2 cups seedless red grapes
- 6 cooked turkey bacon slices, crumbled
- 1/4 cup chopped pecans
Method
- Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through. Then prepare pasta according to package directions.
- Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. In a large bowl, whisk together mayo, yogurt, sugar, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes. Stir to coat. Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving, enjoy!
