Chicken, Basil And Tomato Pasta Salad

• 4 cups cooked chicken, cut into small cubes
• 8 ounces rotini pasta or 8 ounces penne pasta
• 6 ounces fresh green beans, trimmed and cut into 1-inch pieces
• 1/3 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 3 medium tomatoes, cut into thin wedges (about 1 pound)
• 3/4 cup finely shredded paarmesan cheese (3 ounces)
• 1/2 cup sliced ripe olives
• 1/2 cup finely shredded fresh basil
• parmesan cheese, shaved, for topping (optional)

1. Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
2. Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
3. In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.

chicken, rotini pasta, green beans, olive oil, white balsamic vinegar, salt, garlic, mustard, ground black pepper, tomatoes, paarmesan cheese, olives, fresh basil, parmesan cheese

Taken from www.food.com/recipe/chicken-basil-and-tomato-pasta-salad-368614 (may not work)