I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Sunday, April 25, 2010

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

WHOA DOUBLE FEATURE!  This recipe is also from the Cooking Light Cookbook, 'Fresh Food Fast' and it was another hit in our house.  I know my mother (who is probably the only one actually reading this) will LOVE this recipe because it is a very light meal.  

I would say this is perfect for those summer nights when you're tired and don't want a heavy meal but you can make it ahead and enjoy it later.  The only change I made to this recipe was to use Barilla multi-grain pasta (yep snuck that one by the guy in my house). He didn't even notice the difference.  I found the sun-dried tomatoes NOT packed in oil at Giant in the produce near the peppers in a resealable bag.  A rotisserie chicken makes this fast!

As of today's post, we are the first ones to review this recipe and give it a 4 (out of 5)!
I hope you enjoy this in your home as much as we did in ours!

Recipes by Cooking Light, Fresh Food Fast, April 2009

Prep: 6 minutes; Cook: 16 minutes
Prep Time: 10 minutes
Cook Time: 16 minutes
Yield: 4 servings (serving size: 1 cup)


  • 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


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.

Nutritional Information

Calories: 315 (25% from fat)
Fat: 9g (sat 2.7g,mono 3.9g,poly 1.1g)
Protein: 28.8g
Carbohydrate: 30.1g
Fiber: 2.8g
Cholesterol: 65mg
Iron: 2.5mg
Sodium: 192mg
Calcium: 75mg
Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009
Sun-Dried Tomato Vinagirette recipe (also by Cooking Light, Fresh Food Fast, April 2009)
Prep Time: 4 minutes
Yield: 1/4 cup (serving size: 1 tablespoon)


  • 2  tablespoons  balsamic vinegar
  • 1  tablespoon  olive oil
  • 1  tablespoon  water
  • 2  tablespoons  chopped sun-dried tomatoes, packed without oil
  • 1  tablespoon  chopped fresh basil
  • 1  tablespoon  chopped red onion


1. Combine first 3 ingredients in a small bowl, stirring well with a whisk. Stir in tomatoes, basil, and onion.

Nutritional Information

Calories: 43 (75% from fat)
Fat: 4g (sat 0.5g,mono 2.5g,poly 0.5g)
Protein: 0.3g
Carbohydrate: 2.6g
Fiber: 0.3g
Cholesterol: 0.0mg
Iron: 0.2mg
Sodium: 37mg
Calcium: 6mg

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