World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1 lb pasta (penne, colored corkscrews or bows)
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup diced red onion
1 garlic clove, minced
1/4 tsp dried rosemary
1/2 lb green beans, halved lengthwise
1 1/2 cups diced cooked (or barbequed chicken)
3 plum tomatoes, cut into sixths
2 hard-boiled eggs, cut into eighths
1/4 cup chopped flat-leaf parsley
1 tbsp capers, drained
anchovy fillets and black olives, to taste
salt and pepper, to taste

Directions

1. Cook pasta in boiling salted water until just tender. Drain well and rinse with cold water. Shake of excess moisture.
2. Combine lemon juice, oil, onion, garlic, rosemary, salt and pepper. Pour half of dressing over pasta and toss well.
3. Cook beans until just tender. Drain, rinse with cold water and drain again. Toss beans with half of remaining dressing.
4. Arrange pasta in serving bowl. Surround with beans, chicken, tomatoes and eggs. Sprinkle remaining dressing over salad. Top with parsley, capers, anchovies and olives.

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