Green Bean, Grape, and Pasta Toss
| Cuisine | : | Italian |
| Calories | : | 370 |
| Type | : | Non Vegetarian |
| Serving Size | : | 8 |
| Course | : | Salad |
| Preparation Time | : | 40 Min |
INGREDIENTS
| 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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