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Broccoli Salad: 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; For the dressing: 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

One of my favorite salads (p.s. it refrigerates really well!) NatashasKitchen

Broccoli Salad - perfect for a picnic or large group gathering! #CookingWithFarmerJohn