Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette
Serving Size
1 cup
Servings
4
Prep Time
6 min
Cook Time
16 min
Ingredients
1 1/2 cups uncooked
rotini (corkscrew pasta)
1 1/2 cups (2-inch) cut
green beans (about 6 ounces)
2 cups diced
cooked chicken breast (about 3/4 pound)
1/4 cup (1 ounce) crumbled
blue cheese
1/4 cup
Sun-Dried Tomato Vinaigrette
Directions
- Cook pasta according to package directions, omitting salt and fat. Add beans during last 5 minutes of cooking. Drain pasta and beans; rinse with cold water until cool.
- Combine pasta mixture and remaining ingredients; toss gently to coat.
Nutrition Information
| Calories | 315 |
| Fat | 9 g |
| Saturated fat | 2.7 g |
| Monounsaturated fat | 3.9 g |
| Polyunsaturated fat | 1.1 g |
| Protein | 28.8 g |
| Carbs | 30.1 g |
| Fiber | 2.8 g |
| Cholesterol | 65 mg |
| Sodium | 192 mg |
Cooking Light Fresh Food Fast, Oxmoor House 2009