Green Bean, Grape & Pasta Toss
1 c. chopped pecans (I left this out; nuts = yuck!)
8 bacon slices, cooked and crumbled
1 lb. thin fresh green beans, trimmed and cut in half
8 oz. penne pasta, prepared and drained
1 c. mayonnaise
1/3 c. sugar
1/3 c. red wine vinegar
1 t. salt
2 c. seedless red grapes, cut in half
1/3 c. diced purple onion
Preheat oven to 350. Arrange pecans in a single layer on a baking sheet and bake for 5-7 minutes or until lightly toasted and fragrant. Cook beans in salted boiling water to cover for 5 minutes or until crisp-tender; drain. Plunge beans in ice water to stop the cooking process. Whisk together the mayo and next 3 ingredients in a large bowl; add pecans, green beans, pasta, grapes, and onion, stirring to coat. Cover and chill for 3 hours; stir in bacon just before serving.
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