Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 3

Serve this soon after you dress the salad so the pasta stays moist.

Carla Fitzgerald Williams
Recipe by Cooking Light June 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, cook pasta in boiling water 11 minutes or until al dente. Add green beans during final 5 minutes of cooking. Drain and rinse pasta mixture under cold water. Place pasta mixture, chicken, celery, bell pepper, and onion in a large bowl; toss gently to combine.

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  • To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

279 calories; calories from fat 20%; fat 6.3g; saturated fat 1.4g; mono fat 2.3g; poly fat 1.8g; protein 21.1g; carbohydrates 34g; fiber 3.5g; cholesterol 43mg; iron 2.2mg; sodium 232mg; calcium 66mg.
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