Ingredients

• 1 1/2 lbs broccoli, crowns chopped into small pieces and majority of stems discarded or reserved for another use (about 4 cups)
• 2 cups grapes, chopped into halves
• 8 oz bow-tie pasta, cooked to al dente according to directions listed on package
• 1 cup toasted pecans, chopped
• 8 slices bacon, cooked and chopped
• 2/3 cup low-fat or non-fat plain Greek yogurt (I used Chobani non-fat)
• 1/3 cup mayonnaise (full fat)
• 1/3 cup red wine vinegar
• 1/3 cup chopped red onion
• 1/4 cup light agave nectar
• 3/4 tsp salt