Yield
4 servings (serving size: 2 cups)

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.

How to Make It

Step 1

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.

Step 2

Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.

Step 3

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Ratings & Reviews

Not Bad

buenacena
September 23, 2016
Quite easy to make and very fresh tasting.

demopo's Review

demopo
July 06, 2013
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?

Stephspineapple's Review

cookfromsocal
June 22, 2013
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!

CarrieLMB's Review

PinkLadyLA
June 16, 2013
Very delicious; light, simple and easy to make. 9 WW Pts made w/1.5 cup chicken, but 2 cups serving size is more than enough.

CourtneyMay's Review

Jazzy1
June 01, 2013
N/A

Jane87's Review

postfamily8
May 22, 2013
One of my favorite pasta salad recipes, especially in the summer! Instead of the bottled red pepper, I substitute other veggies, like fresh chopped tomatoes or corn.

rstarrlemaitre's Review

amandagrace23
August 15, 2012
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.

monib1251's Review

monib1251
June 16, 2012
I used less parsley and added grated Parmesan cheese and it was amazing! It's even better the next day!

postfamily8's Review

DaSquirrel
May 20, 2012
Yum!!!!!!!!!!!!!!

buenacena's Review

Megacoolmom
January 09, 2012
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!