Green Bean and whole grain Penne Salad
Makes 16 side-dish servings
1 and 1/2 lb Green beans, trimmed, cut to 1 and 1/2-lengths
16 oz whole-grain Penne or any short pasta
1/2 cup mayonnaise
about 1/3 lb Roquefort cheese
2 bsp red wine vinegar
3 bsp flat-leaf parsley and chives, both finely chopped
5 thick sliced bacon, crisp and crumbled
1/2 tsp each salt and freshly ground black pepper
Bring 2 large pots salted water to a boil.
Prepare a big bowl of ice and cold water.
In a pot, cook pasta until tender to bite, 9 to 12 minutes, or according to package directions.
Meanwhile in the other pot, cooked Green beans in 3 minutes; sinks and drop in ice water to stop them cooking.When finished, drain and rinse the pasta products in very cold water until completely cool.
In a food processor, pulse mayo, Roquefort and vinegar until combined but still a little lumpy.
Finally, in a large salad bowl, throw everything together until the pasta is well coated. Want a checklist?: pasta, Green beans, Roquefort sauce, parsley, chives, bacon, salt and pepper. Done!
