This is an amazing flavor combo!! Easy to make and even great with chicken added. Asparagus is another veggie that works well instead of the green beans. We love it!
Green Bean and Whole-grain Penne Salad
This salad is all about contrasts in flavor and texture: chewy, nutty pasta mingled with crisp, sweet green beans and strewn with bits of crunchy bacon and creamy Roquefort.
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- Calories: 214
- Calories from fat: 42%
- Protein: 7.9g
- Fat: 10g
- Saturated fat: 3.3g
- Carbohydrate: 24g
- Fiber: 4.1g
- Sodium: 363mg
- Cholesterol: 15mg
- 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths
- 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta
- 1/2 cup mayonnaise
- About 1/3 lb. Roquefort cheese
- 2 tablespoons red wine vinegar
- 3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives
- 5 crisply cooked thick slices bacon, crumbled
- 1/2 teaspoon freshly ground black pepper
- 1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans 3 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
- 2. In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.
- 3. In a large bowl, toss together pasta, green beans, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.
- Note: Nutritional analysis is per 1-cup serving.
Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.
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