Green Bean, Grape, and Pasta Toss |
|
 |
Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 1 |
|
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. 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 |
Directions:
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. 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. 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. Meanwhile, prepare pasta according to package directions; drain.
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.
|
|