To quickly prepare the beans in this recipe, trim just the stem ends, leaving the tapered blossom ends intact. Line up 5 or 6 beans at a time and cut them roughly the same length as the pasta. You can have an entire meal ready in about 35 minutes.
2 cups uncooked penne (tube-shaped) pasta
2 cups (1-inch) cut green beans (about 1/2 pound)
2 cups shredded cooked chicken breast
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 pepper, 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 bottled minced garlic
1/4 teaspoon black pepper
How to Make It
Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.
Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
This salad was just okay. Something was definitely missing. I added all ingredients as listed, but added one tablespoon extra oil and vinegar and also extra garlic. Still, a little dry and a little blah. Maybe some herbed feta to perk it up?
So very delicious!!! I did make one modification. I used asparagus, cut 1 inch in length & sautéed, instead of green beans. Totally scrumptious, so I recommend this alteration to others. This recipe is a keeper!
Delicious - I definitely felt like I should be eating this at a concert in a park or summer picnic somewhere. Great fresh flavors, wonderfully light. I would add artichokes and capers to round it out a little bit more, but otherwise great. Served with mozzarella toasts and fresh summer berries.
I bring my lunch to work everyday so am always on the hunt for something quick, cold, satisfying, and tasty. This pasta salad is amazing. Ive been on an artichoke binge recently so substituted sliced artichoke hearts for the red bell peppers - highly recommend, and will make again. I ate it for a week straight and looked forward to lunch every day!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!