Green Bean Grape and Bacon Pasta Salad with Toasted Pecans
A vibrant cold pasta salad that combines crisp-tender green beans, sweet red grapes, and smoky bacon with penne pasta in a tangy-sweet dressing. The toasted pecans add crunch while the mayonnaise-based dressing with red wine vinegar creates the perfect balance of flavors. This make-ahead dish is ideal for potlucks, barbecues, and summer gatherings, getting better as it chills and the flavors meld together.
Ingredients
- 1 cup pecans, chopped
- 8 slices bacon
- 1 lb fresh green beans, trimmed and cut in half
- 1 8 oz package penne pasta
- 1 cup mayonnaise or Greek yogurt
- ⅓ cup sugar
- ⅓ cup red wine vinegar
- 1 tsp salt
- 2 cups seedless red grapes, halvedgreen grapes1:1substitution
slightly different flavor profile
- ⅓ cup red onion, diced
- salt, to taste(optional)
Instructions
- 1
Preheat oven to 350F and arrange pecans in a single layer on a baking sheet
- 2
Bake pecans for 5-7 minutes until lightly toasted
- 3
Cook bacon in a large skillet over medium high heat for 5-7 minutes until crisp
- 4
Remove bacon, drain, and crumble
- 5
Cook beans in boiling salted water for 5 minutes until crisp-tender
- 6
Drain beans and rinse with cold water
- 7
Cook pasta according to package directions and drain
- 8
Whisk together mayonnaise, sugar, red wine vinegar, and salt in a large bowl
- 9
Add pecans, green beans, pasta, grapes, and red onion to the dressing
- 10
Toss to coat and season with salt to taste
- 11
Cover and refrigerate for 3 hours or overnight
- 12
Stir in bacon just before serving
Tips
Cook green beans until just crisp-tender to maintain their bright color and texture in the salad.
Add the bacon at the very end to keep it crispy and prevent it from getting soggy in the dressing.
This salad tastes best when chilled overnight, allowing the flavors to develop and meld together.
Good to Know
Refrigerate for up to 3 days in an airtight container. Add bacon just before serving to maintain crispness.
Can be made 1 day ahead without the bacon. Add bacon just before serving.
Serve chilled as a side dish for barbecues, potlucks, or summer meals.
Common Mistakes
Don't overcook the green beans to avoid mushy texture
Add bacon at the end to prevent it from becoming soggy
Rinse cooked beans with cold water to stop cooking and maintain color
Substitutions
slightly different flavor profile
FAQ
Can I make this salad without bacon?
Yes, simply omit the bacon for a vegetarian version. You could add toasted sunflower seeds or extra nuts for crunch instead.
How long will this pasta salad keep in the refrigerator?
The salad will keep for up to 3 days when stored covered in the refrigerator. Add fresh bacon before serving for best texture.
Can I use frozen green beans instead of fresh?
Fresh green beans work best for texture, but you can use frozen. Cook them according to package directions until just tender, then rinse with cold water.