½ (16 oz) box whole wheat farfalle (bow-tie) pasta
1 lb. fresh broccoli
½ cup light mayonnaise
½ cup plain Greek yogurt
2 packets Stevia
⅓ cup diced red onion
⅓ cup red wine vinegar
1 tsp. sea salt
2 cups seedless red grapes
6 cooked turkey bacon slices, crumbled
¼ cup chopped pecans
Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through. Then prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. In a large bowl, whisk together mayo, yogurt, Stevia, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes. Stir to coat.
Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving, enjoy!
Serving Size: 1¼ cup • Calories: 244 • Fat: 5.5 g • Carbs: 41.2 g • Fiber: 4.2 g • Protein: 7 g