Chicken pasta salad is a summer classic. This Chicken, Tomato, Green Bean and Pasta Salad recipe takes this summer pasta salad staple and kicks it up with fresh herbs like fresh rosemary, thyme, basil and parsley. Use your favorite herbs by themself or in combination to make the best pasta salad for any event.
Preparation Time: 25 minutes
1 box Dreamfields Penne Rigate
1/3 cup red wine vinegar
1/4 cup olive oil
2 tablespoons chopped fresh herbs, such as rosemary, thyme, basil or parsley or a combination
1 clove garlic, minced
3 cups cut fresh green beans (1-1/2 to 2-inch lengths) cooked crisp-tender (see note)
3 medium tomatoes (about 1 pound), chopped
2 cups sliced cooked chicken
Salt and pepper
- Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl.
- Meanwhile, for dressing, in small bowl, combine vinegar, oil, herbs and garlic. Whisk to blend well; set aside.
- Add beans and tomatoes to pasta; toss to combine. Add chicken and dressing; toss to coat. Season with salt and pepper, as desired. Serve immediately. To serve chilled, do not add dressing. Cover and refrigerate pasta mixture. Remove from refrigerator 15 minutes before serving; toss with dressing.
Makes 6-8 main dish servings.
Note: To cook beans, bring large pot of salted water to boil. Add beans and cook, uncovered, about 3 minutes, until bright green and just tender but not soft. Drain; rinse beans immediately under cold running water; drain again.
Nutrition information (1/6 of recipe): 409 calories; 23 g protein; 13 g digestible carbohydrates*; 14 g total fat; 2 g saturated fat; 42 mg cholesterol; 61 mg sodium; 8 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 53 g carbohydrate. For more information go to www.DreamfieldsFoods.com.