Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette |
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Prep Time: 6 Minutes Cook Time: 16 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Asparagus will work in place of the green beans, but be sure to cook the asparagus spears only 1 to 2 minutes or until crisp-tender. Ingredients:
1 1/2 cups uncooked rotini (corkscrew pasta) |
1 1/2 cups (2-inch) cut green beans (about 6 ounces) |
2 cups diced cooked chicken breast (about 3/4 pound) |
1/4 cup (1 ounce) crumbled blue cheese |
1/4 cup sun-dried tomato vinaigrette |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Add beans during last 5 minutes of cooking. Drain pasta and beans; rinse with cold water until cool.
2. Combine pasta mixture and remaining ingredients; toss gently to coat.
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