Green Bean, Grape, and Pasta Toss

Green Bean, Grape, and Pasta Toss Recipe
Photo: William Dickey; Styling: Rose Nguyen
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.

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Bake: 7 Minutes
Cook: 12 Minutes
Chill: 3 Hours

Ingredients

1 cup chopped pecans
8 bacon slices
1 pound thin fresh green beans, trimmed and cut in half
1 (8-oz.) package penne pasta
1 cup mayonnaise
1/3 cup sugar
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, cut in half
1/3 cup diced red onion
Salt to taste

Preparation

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.

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.

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.

4. Meanwhile, prepare pasta according to package directions; drain.

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.

Sherri Strickland, Clinton, North Carolina,

Southern Living

July 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note