Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette

Photo: Oxmoor House
Asparagus will work in place of the green beans, but be sure to cook the asparagus spears only 1 to 2 minutes or until crisp-tender.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 6 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 315
Caloriesfromfat 25 %
Fat 9 g
Satfat 2.7 g
Monofat 3.9 g
Polyfat 1.1 g
Protein 28.8 g
Carbohydrate 30.1 g
Fiber 2.8 g
Cholesterol 65 mg
Iron 2.5 mg
Sodium 192 mg
Calcium 75 mg

Ingredients

1 1/2 cups uncooked rotini (corkscrew pasta)
1 1/2 cups (2-inch) cut green beans (about 6 ounces)
2 cups diced cooked chicken breast (about 3/4 pound)
1/4 cup (1 ounce) crumbled blue cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Add beans during last 5 minutes of cooking. Drain pasta and beans; rinse with cold water until cool.

2. Combine pasta mixture and remaining ingredients; toss gently to coat.

Note:

Cooking Light Fresh Food Fast

April 2009