PASTA: Prepare the pasta according to package directions. Make sure to generously salt the water. The salt will season the pasta and add a lot of flavor. Once cooked al dente, drain and rinse under cold water. Set aside to cool to room temperature.
BROCCOLI: Remove the stems from the broccoli and cut into small bite-sized pieces.
SALAD: Combine the chopped broccoli, cooked pasta, and 2 cups halved grapes in a large bowl.
DRESSING: In a small bowl, whisk together the dressing ingredients: 3/4 cup full-fat mayo, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1 and 1/2 tablespoons red wine vinegar, 3 tablespoons honey, 1 tablespoon lemon juice. Season to taste with salt and pepper. Whisk until smooth.
DRESSSALAD: Combine the dressing with the grapes, broccoli, and pasta. Cover and chill for 30 minutes to 2 hours.
FINISHING: Right before serving add the 1 cup coarsely chopped pecans (See Note 1), 1/2 cup cooked and crumbled bacon, and 1/3 cup diced red onion (See Note 2).
STORAGE: Salad is best eaten the same day it is made.
Note 1:Pecans: I like to toast the pecans. To do this, spread them evenly in a dry skillet over low heat. Stir around for 5-7 minutes or until fragrant. Be careful because the nuts can easily go from toasted to scorched.Note 2: Red onion: To take away the bite of the red onion, peel and dice the red onion and then submerge the pieces in a bowl of cold or ice water. Let sit for at least ten minutes, stirring once or twice, before draining and using in this salad.