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

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  • 1 1/2 cups uncooked rotini pasta
  • 1 1/2 cups (2-inch) cut green beans
  • 2 cups diced cooked chicken breast
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1/4 cup Sun-Dried Tomato Vinaigrette


  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.