A delightful and refreshing pasta salad with a Mediterranean twist, perfect for any occasion.
Cook the penne pasta in a large pot of boiling salted water until al dente, about 8-10 minutes.
Stir the pasta occasionally to prevent sticking.
Add the green beans to the boiling pasta during the last 3 minutes of cooking.
This step ensures the green beans are cooked but still crisp.
Drain the pasta and green beans, then rinse under cold water to cool.
Rinsing with cold water stops the cooking process and cools the ingredients.
In a large mixing bowl, combine the cooked pasta and green beans with the grilled chicken, red onion, bell pepper, basil, and parsley.
Cut the ingredients into bite-sized pieces for easier mixing and eating.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
Taste the dressing and adjust seasoning as needed.
Pour the dressing over the pasta mixture and toss gently to coat evenly.
Toss gently to avoid breaking the pasta or crushing the vegetables.
Serve the salad in bowls or plates, garnished with additional parsley if desired.
Serve immediately or chill in the refrigerator for a refreshing cold salad.
Continua nella nostra app per un'esperienza migliore
