Make-Ahead Chicken Pasta Salad

Ingredients:

6 ounces casarecce/macarone​ pasta
8 ounces haricots verts (French green beans), cut into 2-in. pieces
⅝ teaspoon kosher salt, divided
¼ cup Fondo Gionino Extra Virgin Olive Oil
2 tablespoons red wine vinegar
¼ teaspoon ground black pepper
½ teaspoon honey
2 cups shredded, cooked chicken breast (about 6 oz.)
1 cup cherry tomatoes, halved
2 ounces crumbled feta (about 1/4 cup)
2 tablespoons torn fresh basil

Instruction:

Step 1

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.

Step 2

Add green beans during last minute of cook time. Drain, and run under cool running water until room temperature, about 30 seconds. Drain well. Transfer to a large bowl, and stir in 1/2 teaspoon of the salt; set aside.

Step 3

Whisk together oil, vinegar, pepper, honey, and remaining 1/8 teaspoon salt in a small bowl. Add chicken, tomatoes, feta, and dressing to green beans and pasta, and toss to coat. Serve immediately, or cover and chill up to 24 hours. Sprinkle with basil before serving.

Buon appetito!