Grape Broccoli Harvest Salad

This Broccoli Grape Harvest Salad is loaded with fresh broccoli, warm pasta, juicy grapes, red onion, and crunchy pecans all tossed with a satisfying zesty Greek yogurt dressing!

So A cook made a variation of this salad almost 2 years ago, but this is by FAR soo much better! A cook found this recipe in an older issue of Southern Living over the weekend and made it for our tailgate on Sunday. Ohh the gawd was it satisfying, but A cook did make a few tweaks though to the original recipe. Instead of using an entire cup of mayo A cook chose to use only a half cup of mayo and sub

Throw together some fresh broccoli, red grapes, turkey bacon and chopped pecans and you've got the reliable pasta salad for any occasion! This was specifically reliable for tailgating since it tastes best after being chilled not to mention its incredibly filling and has something for everyone!

What goes in

• 1/2 (16 ounces) box whole wheat farfalle (bow-tie) pasta
• 1 pound. fresh broccoli
• 1/2 cup light mayonnaise
• 1/2 cup plain Greek yogurt
• 2 packets Stevia
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon. sea salt
• 2 cups seedless red grapes
• 6 cooked turkey bacon slices, crumbled
• 1/4 cup chopped pecans

How it comes together

1. 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.
2. Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. Use a wide bowl, whisk together mayo, yogurt, Stevia, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes. Stir to coat.
3. Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving, enjoy!