So I made a variation of this salad almost 2 years ago, but this is by FAR soo much better! I found this recipe in an older issue of Southern Living over the weekend and made it for our tailgate on Sunday. Ohh my gawd was it delicious, but I did make a few tweaks though to the original recipe. Instead of using an entire cup of mayo I chose to use only a half cup of mayo and substitute the rest with a half cup of non-fat plain yogurt.
Best. Decision. Ever.
Throw together some fresh broccoli, red grapes, turkey bacon and chopped pecans and you’ve got the perfect pasta salad for any occasion! This was specifically perfect for tailgating since it tastes best after being chilled not to mention its incredibly filling and has something for everyone!
“Try a flavor from the beaches of the eastern shore. This refreshing yet hearty family recipe has been adopted into the families of all of our friends. We never steam a bushel of crabs without having a huge bowl of this salad and corn on the cob on the table. This dish is simply mandatory at every BBQ, potluck or pitch-in event. Give it a try!”
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