VINAIGRETTE:

2 tbsp. balsamic vinegar
1/2 tsp. Dijon-style mustard
Salt and freshly ground black pepper
1/4 c. olive oil

SALAD:

1/2 lb. shaped pasta, cooked
4 c. shredded cooked chicken
4 ripe plum tomatoes, cut into 8 pieces each
1/4 c. chopped flat-leaf parsley
1/4 lb. green beans, cooked and cut into 1/4 inch lengths

In a large bowl, mix the vinegar, mustard, and salt and pepper to taste. Slowly whisk in olive oil and continue whisking until mixture is slightly thick. Add pasta, chicken, tomatoes and parsley; toss together. Sprinkle with green beans. Serves 6.