Ingredients
- 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
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- 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
For the dressing
Instructions
- 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.
- Cr : broccoli-salad
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