Three Bean Pasta Salad with Chicken
This simple three bean pasta salad with chicken is a mashup of pasta salad and classic three bean salad, tossed in a tangy-sweet vinaigrette. Packed with beans, tender chicken, and colorful pasta, it’s hearty enough for a main dish and refreshing enough for a summer side. Perfect for potlucks, barbecues, or easy make-ahead lunches.
Ingredients
For the Salad:
- 2-3 Boneless Chicken Breasts or 6-10 chicken tenderloins
- 12 oz. Package Tri Color Rotini Pasta
- 15 oz Can Red Kidney Beans
- 14.5 oz Can Cut Green Beans
- 15 oz Can Chickpeas Garbanzo Beans
- 1/2 Cup Chopped Red Onion
For the Dressing:
- 3/4 Cup White Granulated Sugar
- 3/4 Cup Red Wine Vinegar
- 3/4 Cup Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 2-3 Dashes of Tabasco or 1/4 tsp. Cayenne Pepper
Instructions
- Season the chicken as desired and cook on the stovetop in a small amount of oil, butter, or other fat. Cut into bite-sized pieces.
- Cook pasta according to the package instructions.
- While the pasta is cooking, drain and rinse the canned beans and chop the red onion.
- Add the drained cooked pasta, the rinsed beans, the cooked cut chicken, and the chopped onion to a large mixing bowl and combine.
- Make the dressing. Slightly warm the red wine vinegar and olive oil in a small saucepan (do not simmer or boil). Stir in the sugar until dissolved.
- Remove from heat and add the salt, pepper, and hot sauce or red pepper.
- Pour the dressing over the pasta mixture and combine.
- Cover the bowl with plastic wrap and refrigerate for at least two hours before serving.
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