It’s OK To Be a Little Chicken About Your Pasta Salad
For some pasta salad inspiration let's return to a classic, chicken pasta salad. See how this chicken pasta salad recipe compares to your own then submit your best to our Pastapalooza Pasta Salad Contest!
Chicken, Tomato, Green Bean and Pasta Salad
Makes 6 to 8 side dish servings
1 box Dreamfields Penne Rigate
1/3 cup red wine vinegar
¼ cup olive oil
2 tablespoons chopped fresh herbs, such as rosemary, thyme, basil, or parsley, or a combination
1 clove garlic, minced
3 cups cut fresh green beans (1-1/2 to 2-inch lengths) cooked crisp-tender
3 medium tomatoes (about 1 pound), chopped
2 cups sliced cooked chicken
Salt and pepper
Chicken, Tomato, Green Bean and Pasta Salad returns the classic stable of chicken to this pasta salad.
To start, prepare the penne rigate [hyperlink to online store] according to package directions. By using Dreamfields pasta there are some added nutritional benefits to this already healthful salad. Made from durum wheat semolina, Dreamfields provides the same taste and texture as traditional pasta but with twice the fiber and fewer digestible carbohydrates (carb count is only five grams of digestible carbs) per serving. This makes it ideal for everyone in the family, especially those who have diabetes or pre-diabetes.
While the pasta cooks, combine vinegar, oil, fresh herbs and garlic in a small bowl for the dressing. Whisk to blend well then set aside.
Afterwards add tender green beans, fresh tomatoes to the pasta. Toss to combine. Next add the cooked chicken and dressing, tossing to coat. Season with salt and pepper, as desired, and then serve immediately. To serve chilled, do not add dressing. Cover and refrigerate pasta mixture. Remove from refrigerator 15 minutes before serving; toss with dressing.
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Stay tuned, we will be sharing new Pasta Salad recipes all summer long!