Green Bean, Asparagus, and Broccoli Whole Wheat Penne Pasta

1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths
16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta
1/4 cup mayonnaise
1/4 fat free sour cream
About 1/3 lb. Roquefort cheese
2 tablespoons red wine vinegar
3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives
5 crisply cooked thick slices bacon, crumbled
1/2 teaspoon freshly ground black pepper
4 cups of asparagus
2.5 cups broccoli

1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans/asparagus/broccoli 6 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. In a food processor, pulse mayonnaise/sour cream, Roquefort, and vinegar until well combined but still slightly chunky.
3. In a large bowl, toss together pasta, greens, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.
Note: Nutritional analysis is per 1-cup serving.
Note:
Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.

Serving Size: Makes 11 (1.5 cup) servings

Number of Servings: 11

Recipe submitted by SparkPeople user THESHRINKINLADY.