Tropical Chicken-Pasta Salad

• 4 cups whole wheat fusilli pasta, uncooked
• 2 cups cut fresh green beans
• 3 cups chopped cooked chicken breasts
• 1 can (8 oz.) crushed pineapple in juice, drained
• 4 stalks celery, finely chopped
• 1/4 cup chopped PLANTERS Almonds, toasted
• 1/4 cup MIRACLE WHIP Light Dressing
• 1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing

1. Cook pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.
2. ; drain.
3. Rinse with cold water; drain again.
4. Place in large serving bowl.
5. Add chicken, pineapple, celery and nuts; mix lightly.
6. Mix dressings until well blended.
7. Add to salad; toss to coat.
8. Refrigerate 1 hour.
9. Stir gently before serving.

whole wheat fusilli pasta, green beans, chicken breasts, pineapple, stalks celery, miracle whip light dressing, kraft lite raspberry vinaigrette dressing

Taken from www.kraftrecipes.com/recipes/tropical-chicken-pasta-salad-116600.aspx (may not work)