Spacer Chicken-Penne Salad with Green Beans
  | Asymmetry | Cooking | Chicken-Penne Salad with Green Beans |



2 c uncooked penne
2 c green beans, cut into 1-inch lengths (about 1/2 pound)
2 c shredded cooked chicken breast
1/2 c vertically sliced red onion
1/4 c chopped fresh basil
1 1/2 tsp chopped fresh flat-leaf parsley
1 7-ounce bottle roasted red peppers, drained and cut into thin strips
2 Tbsp extra-virgin olive oil
2 Tbsp 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 water for 7 minutes. Add beans and cook an additional 4 minutes. Drain and rinse with cold water.
  2. Combine pasta, beans, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently.
  3. Combine oil and remaining ingredients in a small bowl and stir with a whisk. Drizzle over pasta mixture and toss gently to coat.

Serves 4

Cooking Light, issue unknown

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