Green Bean, Grape, and Pasta Toss

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

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.

Note:

Sherri Strickland, Clinton, North Carolina,

July 2008