I’ve always loved this type of pasta salad but didn’t realize how much fat was in it until I went to make it. I rarely like to use a lot of mayo in anything, I’ll do what I can to make substitutions because I’d rather save those calories for dessert, of course :). I did what I could to make the original recipe healthier, but I just couldn’t leave out the bacon (if you’d like you can reduce the amount by half or even omit it. If you do choose to omit it, I would recommend replacing some of the pecans with salted pecans so you’ll still get a lightly salty bite from those). Many of you are probably familiar with this salad, which is good because when you try this version you won’t really notice much difference between the two versions. You’ll only notice that this ones not so heavy and it’s healthier for you. Enjoy!
- 8 oz bow-tie pasta, cooked to al dente according to directions listed on package
- 1 1/2 lbs broccoli, crowns chopped into small pieces and majority of stems discarded or reserved for another use (about 4 cups)
- 2/3 cup low-fat or non-fat plain Greek yogurt (I used Chobani non-fat)
- 1/3 cup mayonnaise (full fat)
- 1/3 cup red wine vinegar
- 1/4 cup light agave nectar
- 3/4 tsp salt
- 1/3 cup chopped red onion
- 2 cups grapes, chopped into halves
- 1 cup toasted pecans, chopped
- 8 slices bacon, cooked and chopped
- In a mixing bowl, whisk together plain Greek yogurt, mayonnaise, red wine vinegar, agave, salt and red onion. Place cooked pasta and chopped broccoli in a large mixing bowl and pour Greek yogurt mixture over top and toss to evenly coat. Cover bowl with lid or plastic wrap, transfer to refrigerator and chill 2 hours. Toss in chopped grapes, toasted pecans and cooked bacon just before serving.
- Recipe Source: adapted slightly from Southern Living via myrecipes.com