Chicken-Penne Salad with Green Beans

chicken_green_bean_pasta_salad.jpgFresh and cool for summer, this makes a perfect packed lunch or light dinner with lots of vegetables, a light fresh herb dressing, and shredded chicken.

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
2 tbs. chopped fresh basil or oregano
1 1/2 tsp chopped fresh flat-leaf parsley
1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips
2 tbs extra-virgin olive oil
2 tbs red wine vinegar
1/2 tsp salt
1/2 tsp minced garlic
1/2 tsp 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.

Original recipe