Preheat your oven to 350°F and spread the pecans on a baking sheet in a single layer. Toast for 5-7 minutes until fragrant and lightly browned, shaking the pan halfway through—this brings out their natural oils and adds serious depth to the salad. While the pecans toast, cook the bacon slices in a large skillet over medium-high heat until crispy, about 8-10 minutes. Once done, transfer to a paper towel to drain, then chop into bite-sized pieces once cooled.

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. While the pasta cooks, cut the broccoli into very small bite-sized florets and finely dice the red onion. Drain the pasta but don't rinse it—the starch on the pasta helps the dressing adhere better. Set the hot pasta aside.

In a large mixing bowl, whisk together the mayonnaise, sugar, red wine vinegar, Dijon mustard, salt, and black pepper until smooth and well combined. The sugar and vinegar create a sweet-tangy balance that complements the grapes beautifully, while the mustard adds subtle depth without overpowering the other flavors.

Add the hot pasta from Step 2 directly to the dressing bowl along with the broccoli florets, diced red onion, and halved red grapes. Toss everything together gently but thoroughly until all components are coated with the creamy dressing. I like to let the hot pasta absorb the dressing flavors for a moment before chilling. Cover and refrigerate for at least 3 hours (or up to overnight)—this allows the flavors to meld and the pasta to fully absorb the dressing.

Remove the salad from the refrigerator and give it a gentle stir. Just before serving, fold in the toasted pecans from Step 1 and the crispy bacon pieces from Step 1—adding them at the last moment keeps them crunchy rather than getting soft from the dressing. Taste and adjust seasoning if needed, then serve chilled.