Put a pot of water on the stove top and boil pasta according to package directions. (To speed up the cooking time, I like to boil a kettle of water before putting the pot for pasta on the stove top - saves a lot of time).
Meanwhile - Cook bacon in a large pan over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon and set aside.
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 - place in the fridge.
Whisk together dressing ingredients: mayonnaise, vinegar, sugar. (place in fridge)
Once pasta is cooked, drain and plunge into ice water.
Assemble Salad: pasta, spring onion, green beans, chopped pecans, grapes and dressing. Stir gently to coat.
Cover and chill till needed.
Notes
This pasta salad is excellent for lunch the next day or as a side with your next braai.