Pasta with Green Beans Blue Cheese and Sun-Dried Tomato Vinaigrette

1/2 lb shell pasta

6 oz fresh green beans

1 large chicken breast, grilled and cubed

1/4 cup crumbled blue cheese

1/4 cup Sun-Dried Tomato Vinaigrette

Cook pasta and set aside. Blanch green beans by cooking in salted boiling water for 7 min and then shock green beans by tossing in ice water.

Combine pasta, beans, chicken and blue cheese in a bowl and toss with vinaigrette. Can be served warm or chilled.

Sun-Dried Tomato Vinaigrette

2 tbsp balsamic vinegar

1 tbsp olive oil

1 tbsp water

3 sun-dried tomatoes, chopped

1 tbsp chopped basil

1 tbsp chopped red onion

Place ingredients in a food processor and blend to combine.