Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette

Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette
Photo by Oxmoor House

Ingredients

  • ¼ cup Sun-Dried Tomato Vinaigrette
  • ¼ cup (1 ounce) crumbled blue cheese
  • 1 ½ cups uncooked rotini (corkscrew pasta)
  • ¼ cup Sun-Dried Tomato Vinaigrette
  • ¼ cup Sun-Dried Tomato Vinaigrette
  • 2 cups diced cooked chicken breast (about 3/4 pound)
  • ¼ cup Sun-Dried Tomato Vinaigrette
  • + 13 more ingredients
    • 2 cups diced cooked chicken breast (about 3/4 pound)
    • 2 cups diced cooked chicken breast (about 3/4 pound)
    • ¼ cup (1 ounce) crumbled blue cheese
    • 1 ½ cups (2-inch) cut green beans (about 6 ounces)
    • 1 ½ cups (2-inch) cut green beans (about 6 ounces)
    • 2 cups diced cooked chicken breast (about 3/4 pound)
    • 1 ½ cups uncooked rotini (corkscrew pasta)
    • ¼ cup (1 ounce) crumbled blue cheese
    • 1 ½ cups uncooked rotini (corkscrew pasta)
    • 1 ½ cups uncooked rotini (corkscrew pasta)
    • 1 ½ cups (2-inch) cut green beans (about 6 ounces)
    • 1 ½ cups (2-inch) cut green beans (about 6 ounces)
    • ¼ cup (1 ounce) crumbled blue cheese

1. 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. 2. Combine pasta mixture and remaining ingredients; toss gently to coat.

View full recipe at My Recipes

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