1 cup plain Greek yogurt (I used Chobani 2%), or mayonnaise
⅓ cup sugar
⅓ cup diced red onion
⅓ cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
Method
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Meanwhile, prepare your pasta according to package directions.
While your pasta is cooking, cut broccoli into bite-sized pieces.
Whisk together Greek yogurt and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/the-best-pasta-salad-ever-really/