Green Bean, Grape, and Pasta Toss

By Tufgrlz

Crunchy green beans and crisp bacon are always a wonderful flavor pairing, and the addition of red grapes makes for a sweet surprise. Cook the penne pasta al dente so it holds up when tossed with the dressing and beans.

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

Preparation

Step 1

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.