Chicken-Penne Salad with Green Beans

sydsmama's Note:

From Cooking Light magazine, August 2002, as requested.

• Total Time: 36 mins
• Prep Time: 25 mins
• Cook Time: 11 mins

Ingredients:

Servings: 4

• 2 cups uncooked penne pasta (tube-shaped)
• 2 cups cut green beans , cut in 1 inch pieces (about 1/2 pound)
• 2 cups shredded cooked chicken breasts
• ½ cup vertically sliced red onion
• ¼ cup chopped fresh basil
• 1 ½ teaspoons chopped fresh flat-leaf parsley
• 1 (7 ounce) bottle roasted red bell peppers , drained and cut into thin strips
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon cold water
• ½ teaspoon salt
• ½ teaspoon instant minced garlic
• ¼ teaspoon black pepper

Directions:

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).

Reviews

[Miss Annie]

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.

[Jim C.]

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.

[Chef #354881]

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!