Green Bean, Grape, and Pasta Toss

If you're a broccoli salad lover, you'll love the combination of these colorful ingredients. Cook the pasta until al dente, so that it is firm enough to be served with a tangy-sweet salad dressing.
Preheat the oven to 350 degrees. Place the pecans in a single layer on a baking sheet and bake at 350 ° C for 5 to 7 minutes or until lightly browned and fragrant.Saute the bacon in a large skillet over medium-high heat for 5 to 7 minutes or until crisp; remove the bacon and pat dry on paper towels. Crumble the bacon.Cook the beans in boiling salted water, covered, for 5 minutes or until crisp; drain. Dip the beans in ice water to stop the cooking process.Meanwhile, cook the pasta according to the directions on the package; strain.Whisk together the mayonnaise and the following 3 ingredients in a large bowl; add the pecans, green beans, pasta, grapes, and onion, stirring to coat. Add salt to taste. Cover and refrigerate 3 hours; sprinkle with bacon before serving.