Chicken-Penne Salad with Green Beans

Cooking Light, recipe by Marie Simmons

Fresh ingredients add up to a simple, refreshing meal.

2 cups uncooked penne (tube-shaped) pasta
2 cups (1-inch) cut green beans (about 1/2 pound)
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1-1/2 teaspoons chopped fresh flat-leaf parsley
1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin
strips
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced 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.

YIELD: 4 servings (serving size: 2 cups)

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