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 Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Bake: 7 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. 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. 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. 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. 4. Meanwhile, prepare pasta according to package directions; drain.
  5. 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.
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