Chicken-Penne Salad with Green Beans

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Fresh Basil, and seasonal green beans make this Summer Pasta Salad extra special!

Preparation time: 25 minutes
Cooking time: 12 minutes

Difficulty: Easy - for beginners
Serves: 4 (2 cup servings)


2 c uncooked penne pasta (I use whole grain and 2 cups is half of the box)
2 c green beans cut in 1 inch chunks (about 1/2 lb)
2 c shredded cooked chicken breast (I have also used steamed shrimp)
1/2 c vertically sliced red onion
1/4 c chopped fresh basil - don't skimp on this...
1 1/2 t chopped fresh flat-leaf parsley
1 (7 oz) bottle roasted red bell pepper, drained and cut into thin strips
2 T extra-virgin olive oil (use Italian)
2 T red wine vinegar (I've used Balsamic and it works)
1 T cold water
1/2 t salt
1/2 t bottled minced garlic
1/4 t black pepper


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

Combine pasta mixture, chicken (or shrimp) onion, basil, parsley, and roasted red pepper in a large bowl tossing gently to coat.

I got this from Cooking Light's website, it was published in their magazine in August 2002. if you like it - thank them!


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