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

3 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Prep Time
6 Mins
Cook Time
16 Mins
Yield
4 servings (serving size: 1 cup)
April 2009
RECIPE BY 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.

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
  • 1/4 cup Sun-Dried Tomato Vinaigrette

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

Cooking Light Fresh Food Fast

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Ratings & Reviews

MomBon58's Review

brennaeg
June 29, 2010
Okay, but other recipes have been better

brennaeg's Review

MomBon58
June 23, 2010
Yummy!!!!!!!

ViennaVAfoodie's Review

ViennaVAfoodie
April 25, 2010
Awesome!! This was such a delicious, light, fast meal that I would make it every week. The sun-dried tomatoes, blue cheese and balsamic really make the flavors in this fantastic! I am so excited for this new CL cookbook!