Green Bean, Grape, and

Pasta Toss

Cook the pasta al dente, so it’s firm enough

to hold its own when tossed with the tangy-

sweet salad dressing.

1 cup chopped pecans

8 bacon slices

1 lb.     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 tsp. salt

2 cups seedless red grapes, cut in half

1/3 cup diced red onion

Salt to taste

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.

Cover and chill 3 hours; stir in bacon just

before serving. MAKES 8 SERVINGS; PREP: 25 MIN.,

BAKE: 7 MIN., COOK: 12 MIN., CHILL: 3 HR.

—SHERRI STRICKLAND, CLINTON, NORTH CAROLINA