Italian Bean Salad Print
4 skinless chicken breast halves, roaasted & chopped
1 tsp salt
8 oz pasta shells
1 Tbsp extra virgin olive oil
2 cups fresh green beans, trimmed and cut into 1 inch pieces
12 oz marinated artichoke hearts, drained and  sliced in half
6 oz kalamata olives, drained and chopped
1/2 sun-dried tomatoes, oil-packed, drained and thinly sliced
2 oz pine nuts
1/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 Tbsp chopped fresh basil
1 Tbsp Dijon mustard
6 oz feta cheese, crumbled
salt & freshly ground black pepper

Bring a large pot of water and 1 Tbsp olive oil to a boil.
Add salt and pasta, stir occasionally.
Cook until pasta is still slightly firm, about 10 - 15 minutes.
Add beans and continue cooking about 3 more minutes, or until both beans and pasta are just tender.
Drain then plunge into a bowl of iced water immediately to stop cooking. Drain well.
Put pasta, beans, chicken, tomatoes, artichoke hearts, olives and pine nuts into a large serving bowl, whisk together vegetable oil, vinegar, basil, mustard, salt and pepper. Pour over salad and toss well.
Refrigerate or serve immediately.
Sprinkle each serving with feta cheese.
Serves 6.
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