1 cup chopped pecans, toasted

8 oz pasta ( bowtie or similar size)


1 lb. fresh broccoli

1/2 cup mayo

1/2 cup plain yogurt

1/3 cup sugar or 1/4 cup honey

1/2 cup diced red onion or shallot

1/3 cup white vinegar

1 t. salt

2 cups grapes, halved


8 bacon slices, cooked and crumbled

1/3 cup sunflower seeds

Cook bacon, drain on paper towel and crumble when cool into small

pieces. Set aside. Toast pecans over low heat in skillet. When cool,

chop into pieces.

Cook pasta according to package directions. Cut broccoli into bite

sized pieces.

Mix mayo, yogurt, sugar, vinegar and salt in small bowl.

In large bowl, put broccoli, cooked pasta, red onion and grapes.

Add nuts and seeds and bacon crumbles.

Gently toss with dressing.

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