CHICKEN PENNE SALAD WITH GREEN BEANS · Aug 1, 08:01 PM by Michele Roper
from Cooking Light
2 cups penne pasta
1/2 pound cut green beans
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 teaspoon chopped fresh parsley
7 ounce bottle roasted red bell pepper, drained and cut into thin strips
2 tablespoons olive oil
2 tablespoon red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon garlic
1/4 teaspoon black pepper
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.
OLIVE OIL, GARLIC AND CRUSHED RED PEPPER PASTA ITALIAN SALAD