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Green Bean, Grape, and Pasta Toss

Photo: William Dickey; Styling: Rose Nguyen
Prep time 25 mins
Bake time 7 mins
Cook time 12 mins
Chill time 3 hrs
Yield Makes 8 servings
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.

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

How to Make It

  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.