Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Leo Gong; Styling: Dan Becker

Recipe Summary test

total:
40 mins
Yield:
Makes 16 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

  • 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.

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.

Nutrition Facts

214 calories; calories from fat 42%; protein 7.9g; fat 10g; saturated fat 3.3g; carbohydrates 24g; fiber 4.1g; sodium 363mg; cholesterol 15mg.
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