Summer Pasta Salad

I love pasta salads! They are also great ways to use up surplus garden veggies. This is one of my top favorites.


Chicken-Penne Salad with Green Beans

2 c uncooked penne
2 c (1-inch) cut green beans (about 1/2 lb, yes! opportunity to use the produce scale at HEB)
2 c shredded cooked chicken breast (can use pre-cooked rotisserie chicken)
1/2 c vertically sliced red onion
1/4 c chopped fresh basil
1 1/2 tsps chopped fresh flat-leaf parsley
1 (7 ounce) bottle roasted red bell pepper, drained and cut into thin strips (love these- look in the olives/pimientos aisle)
2 Tbsps extra virgin olive oil
2 Tbsps red wine vinegar
1 Tbsp cold water
1/2 tsp salt
1/2 tsp minced garlic
1/4 tsp black pepper


1)Cook pasta in boiling salted water for 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.

2)Combine pasta mixture, chicken, and next 4 ingredients in a large bowl. Toss gently to combine.

3) Combine oil and remaining 5 ingredients in a small bowl; stir with a whisk. Drizzle over pasta mixture; toss gently to coat. Refrigerate.

Yield: 4 servings (serving size: 2 cups).

Calories per serving: 384
Fat per serving: 9.7 g
Fiber 2.6 g


Tips: Use shredded chicken instead of chunks. The texture holds and absorbs the dressing better.
Cut your green beans on an angle and about the same length as the pasta for a prettier dish.
Dunk your raw purple onion in ice colder water for about a minute or 2 to take the sharp bite taste out of the onion.