| ⅓ cup extra-virgin olive oil | |
| 2 tablespoons fresh lemon juice | |
| 2 tablespoons white wine vinegar | |
| 1 tablespoon Dijon mustard | |
| 1 tablespoon honey | |
| 1 tablespoon garlic, mince | |
| 1 tablespoon finely chopped shallot | |
| 1 teaspoon herbs de Provence or other dried herb blend | |
| 2-3 cups shredded rotisserie chicken | |
| 8 ounces pasta shells or other bite-size pasta shape such as penne, fusilli or bow ties | |
| 1 14-ounce can cannellini beans, drained | |
| 2 cups baby arugula | |
| ¼ cup Parmesan Reggiano, shredded |
This fresh and flavorful pasta salad combines tender rotisserie chicken, creamy cannellini beans, and peppery arugula, all tossed in a tangy Dijon vinaigrette for a quick, satisfying meal served warm or cold.
| 1. | Whisk ingredients for dressing vigorously until the dressing is smooth and emulsified. |
| 2. | Shred rotisserie chicken. |
| 3. | Cook the pasta in boiling, salted water until al dente. Drain and transfer to a serving bowl or platter. |
| 4. | Add the beans, arugula, and half the dressing to the pasta and toss together. Arrange the sliced chicken on top of the salad. |
| 5. | To serve, drizzle with additional dressing to taste and sprinkle with the shredded cheese. Enjoy the salad warm or cold! |
