And it looks pretty, too! Would be a great dish to take to a potluck or picnic. I guarantee everyone will be clamoring for this recipe. Everything just pairs so well together. Broccoli, sweet grapes, crisp bacon, pecans and pasta all tossed together in an amazing tangy dressing.
The dressing is light but so flavorful. The combination of Greek yogurt, mayo and red wine vinegar give it that tanginess that I just love. It just works so well with the broccoli and rest of the ingredients. Can’t forget to mention that it’s overall a pretty healthy side dish!
If not serving the entire recipe immediately, I recommend saving some of the dressing to toss in again after it’s been sitting in the fridge. I actually only made 1/2 of the recipe the way it’s written because I knew I would be the only one eating it, and had plenty of dressing left over (even after halving that too). The dressing dried out a bit after sitting in the fridge. Still good! Still ate it for 3 days at lunch! But save some if you can.
Broccoli Pasta Salad
Serving Size: 6
8 oz farfalle pasta
1 head of broccoli, cut into florets and chopped
6 slices of bacon, cooked and chopped
2 cups red grapes, halved
1/4 cup red onion, finely diced
1/4 cup chopped pecans
For the dressing
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/3 cup red wine vinegar
1 tablespoon sugar
salt and pepper to taste
Make dressing by combining all of the ingredients and whisking. Set aside.
Cook pasta according to package directions and drain well. In a large bowl, combine pasta, broccoli, bacon, grapes, red onion and pecans. Add about 1/2 of the dressing and stir to coat well. Add more as desired. Serve immediately and store leftovers in the fridge. Save extra dressing for tossing into the leftovers out of the fridge.
(Source: Adapted from Damn Delicious)