Chicken-Penne Salad with Green Beans

Total Time
Prep 25 mins
Cook 11 mins

From Cooking Light magazine, August 2002, as requested.

Ingredients Nutrition


  1. 1.
  2. Cook pasta in boiling water 7 minutes.
  3. Add green beans; cook 4 minutes.
  4. Drain and rinse with cold water; drain.
  5. 2.
  6. Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
  7. 3.
  8. Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
  9. Drizzle over pasta mixture; toss gently to coat.
  10. Yield: 4 servings (serving size: 2 cups).


Most Helpful

We thoroughly enjoyed eating this very nice salad. The combination of the salad ingredients worked well together. The dressing was light,and not overpowering, it let the variety of flavors come through. I will definately make this salad again. Thanks for sharing this recipe.

Miss Annie January 04, 2003

A delicious summer meal, and a great template for improvising. I just made it with chicken sausage and without the pasta, since we had half a baguette from the night before--both good variations.

Jim C. August 19, 2009

I made this salad when it came out in Cooking Light magazine, but I hadn't made it in a long time. I was glad to see this recipe here and and I made it the same night, as I had fresh green and yellow beans, onions, and basil from my garden. I didn't have a jar of roasted red peppers, but I did have a large fresh, red bell pepper. I just chopped it and fried it in a skillet with cooking spray until the edges turned a little dark. I also made more dressing, as my DH likes lots of dressing. It was delicious! We really like this salad, and I will make it again soon!

ccasharon August 28, 2008

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