Photo: Leo Gong; Styling: Dan Becker
Total Time:
40 Mins
Makes 16 side-dish servings

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.

How to Make It

Step 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).

Step 2

In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.

Step 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.

Step 4

Note: Nutritional analysis is per 1-cup serving.

Chef's Notes

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.

Ratings & Reviews

Uccella's Review

July 26, 2013
Nice blend of flavors but I had to add some half-and half, because there was no enough dressing

llp117's Review

January 20, 2010
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!