Anything with bacon has my attention. So when I found this recipe years ago on the Damn Delicious site, I was excited to find a summer salad with my favorite protein. I’ve made this as a stand-alone meal for dinner however it’s also a great side salad for a potluck.
The homemade dressing is the secret, a little goes a long way. I have found that the original dressing recipe below makes more than I need, typically I’ll cut it in half. When you add the dressing to the salad add a little at a time to find the right balance.
A tip I learned years ago when cooking bacon is avoid the mess on the stove and cook your bacon in the oven on a baking sheet lined with tin foil. The recipe calls for 8 slices, however there may or may not have been times I’ve added the entire package 😉 A little more bacon never hurt anyone right?
Broccoli Salad with Bacon Recipe
8 ounces farfalle pasta
8 slices bacon, cooked and 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 or walnuts
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
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Combine cooled cooked pasta, bacon, broccoli, grapes, red onion and pecans in a large bowl.
- To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper to taste in a small bowl.
- Add Greek yogurt dressing to the salad and mix well.