Chicken-Penne Salad with Green Beans
- Ready In:
- 36mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- 1⁄2 cup vertically sliced red onion
- 1⁄4 cup chopped fresh basil
- 1 1⁄2 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
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon instant minced garlic
- 1⁄4 teaspoon black pepper
directions
- 1.
- Cook pasta in boiling water 7 minutes.
- Add green beans; cook 4 minutes.
- Drain and rinse with cold water; drain.
- 2.
- Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
- 3.
- Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
- Drizzle over pasta mixture; toss gently to coat.
- Yield: 4 servings (serving size: 2 cups).
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Reviews
-
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!
-
A wonderful, simple salad with a nice clean taste! Not terribly heavy in the dressing department, but that suits us quite nicely. Perfect for the summer. I used 2 cloves of fresh garlic and roasted orange, red and green peppers in my barbecue. Perfect for lunches for the family. I will be doing this one again this summer
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RECIPE SUBMITTED BY
sydsmama
United States