1. Preheat oven to 350(F). Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Southern Living SEPTEMBER 2011
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|Serving Size: 1 Serving (1781g)|
|Recipe Makes: Servings|
|Calories from Fat: 2364 (69%)|
|Amt Per Serving||% DV|
|Total Fat 262.7g||350 %|
|Saturated Fat 52.1g||260 %|
|Monounsaturated Fat 110.8g|
|Polyunsanturated Fat 78.1g|
|Cholesterol 213.8mg||66 %|
|Sodium 4241.7mg||146 %|
|Potassium 2555.5mg||67 %|
|Total Carbohydrate 225g||66 %|
|Dietary Fiber 26g||104 %|
|Sugars, other 199g|
|Protein 64g||91 %|
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Calories per serving: 3430
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