Green Bean, Grape, and Pasta Toss

Cuisine : Italian
Calories : 370
Type : Non Vegetarian
Serving Size : 8
Course : Salad
Preparation Time : 40  Min

No Ingredient Quantity Measure Type
1 Pecan 1 Cup
2 Bacon 8 Slices
3 Green beans 1 Pound
4 Penne pasta 8 Ounces
5 Mayonnaise 1 Cup
6 Sugar 1/3 Cup
7 Red wine vinegar 1/3 Cup
8 Salt 1 Teaspoon
9 Grape 2 Cup
10 Red Onion 1/3 Cup

Recipe Details
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.

Cooking Instructions
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.

Garnishing Instructions
Not available 

Serving Instructions
 Cover and chill 3 hours, stir in bacon just before serving.

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