Chicken Green Bean Pasta Salad and Blue Cheese

4 ounces whole-wheat or multigrain rotini

6 ounces whole green beans, stems removed, halved (about 1Â½ cups)

2 cups (about 10 ounces) diced cooked chicken breast

Â½ medium red onion, sliced thin (Â½ cup)

Â¼ cup light olive oil vinaigrette

Â½ teaspoon Dijon mustard

1 tablespoon fresh or 1 teaspoon dried oregano

Â¼ teaspoon salt

Â¼ teaspoon black pepper

Â¼ cup (1 ounce) reduced-fat crumbled blue cheese

Cook the pasta according to the package directions, omitting any salt or fat. Add the beans during the last 4 minutes of cooking. Drain well and run under cold water to cool quickly. Shake off any excess liquid.
Meanwhile, combine the remaining ingredients, except the blue cheese, in a large bowl. Toss to coat evenly. Add the cooled pasta mixture and toss gently yet thoroughly to blend well.
Add the cheese and toss gently. Let stand 5 minutes to absorb flavors. )

SERVE WITH

4 cups baby spinach (as a bed for the salad)

4 cups light orange, strawberry, and banana juice mixed with 2 cups diet gingerale

Makes 6 cups pasta salad total

Serves 4