Broccoli salad recipe

A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a "skinny" Greek yogurt dressing! This amazing Broccoli salad recipe I found at and I love it. I hope you like it, too.


  • 8 ounces farfalle pasta
  • 6 slices bacon, diced
  • 1 head broccoli, cut into florets and finely chopped
  • 2 cups seedless red grapes, halved
  • 1/3 cup diced red onion
  • 1/4 cup chopped pecans

  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/3 cup red wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste

    • To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
    • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
    • In a large bowl, combine pasta, bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
    • Serve immediately.