Recipe Instructions:
Ingredients
2 cups whole grain rotini pasta , uncooked
3 cups broccoli florets , cut into bite sized pieces
2 teaspoons olive oil
6 slices bacon
1/3 cup dried cranberries
1/4 cup sunflower seeds , toasted
1 small red onion , diced
1 cup shredded Cheddar cheese
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon honey
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Cook pasta according to package directions until al dente. Rinse with cold water. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add the bacon and cook 2 minutes or until crisp, stirring occasionally. Transfer to paper towels to drain. Once drained, chop into bite sized pieces.
Add pasta, broccoli, bacon, cranberries, sunflower seeds, onion and Cheddar cheese in a large bowl. In a small bowl, whisk together Greek yogurt, mayonnaise, honey, vinegar, salt and pepper. Pour dressing over salad and toss to coat. Cover and refrigerate until ready to serve (at least 1 hour). Enjoy!
