Crunchy Broccoli and Grape Harvest Salad

• 1/2 (16 oz) box whole wheat farfalle (bow-tie) pasta
• 1 lb. fresh broccoli, cut into small florets
• 1/2 cup light mayonnaise
• 1/2 cup plain Greek yogurt
• 2 packets Stevia (or 2 teaspoons sugar or other sweetener, optional)
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 tsp sea salt
• 2 cups seedless red grapes, halved if large
• 6 cooked turkey bacon slices, crumbled
• 1/4 cup chopped pecans, toasted

1. Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a shallow pan and bake for about 6 minutes, stirring once halfway through, until lightly toasted and fragrant. Remove and let cool.
2. Prepare the pasta according to package directions for al dente. Drain and reserve briefly so it remains warm; the contrast of warm pasta and cool dressing is delightful in this salad.
3. While the pasta cooks, trim and cut the broccoli into small, bite-sized florets. If you prefer slightly tender broccoli, you can briefly steam or blanch the florets for 1–2 minutes, then shock them in cold water; however, raw broccoli gives the best crunch.
4. In a large bowl, whisk together the light mayonnaise, plain Greek yogurt, Stevia (or preferred sweetener), diced red onion, red wine vinegar, and sea salt until smooth. Taste and adjust seasoning if needed.
5. Toss the warm pasta, broccoli, and grapes with the dressing until evenly coated. Cover and chill the salad for up to 3 hours—this resting time lets the flavors meld and the dressing relax the onions.
6. Just before serving, stir in the crumbled turkey bacon and the toasted pecans. Serve chilled or at cool room temperature.

Notes & Tips

This salad is very flexible: swap turkey bacon for regular bacon, or omit meat altogether for a vegetarian version. If you don’t have Stevia, use a small amount of honey or sugar to balance the vinegar. Whole-wheat farfalle gives a pleasant texture and pairs well with the broccoli, but any short pasta like penne or rotini will work.

To prep ahead, toast the pecans and cook the bacon a day in advance and store separately. Combine everything and chill no more than 3 hours before serving for the best texture; if left too long the pasta will absorb more dressing. Leftovers keep well covered in the refrigerator for 2–3 days—toss again before serving to refresh the mix.

For a brighter dressing, add a squeeze of lemon juice or a teaspoon of Dijon mustard. If you prefer more creaminess, increase the Greek yogurt by a few tablespoons. For extra crunch and flavor, substitute chopped walnuts or sliced almonds for the pecans.