Green Bean and Whole-grain Penne Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
salt |
Directions:
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.
4. Note: Nutritional analysis is per 1-cup serving.
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