Photo: William Dickey; Styling: Rose Nguyen
Prep Time
25 Mins
Bake Time
7 Mins
Cook Time
12 Mins
Chill Time
3 Hours
Yield
Makes 8 servings

If you're a broccoli salad fan, you'll love the combination of these colorful ingredients. Cook the pasta al dente, so it's firm enough to hold its own when tossed with the tangy-sweet salad dressing.

How to Make It

Step 1

Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant.

Step 2

Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

Step 3

Cook beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process.

Step 4

Meanwhile, prepare pasta according to package directions; drain.

Step 5

Whisk together mayonnaise and next 3 ingredients in a large bowl; add pecans, green beans, pasta, grapes, and onion, stirring to coat. Season with salt to taste. Cover and chill 3 hours; stir in bacon just before serving.

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