Chicken Rotini Salad with Basil Buttermilk Dressing

Place chicken into a resealable plastic bag; add Italian dressing.  Refrigerate for 4 hours or overnight. Remove chicken and discard marinade.

In a medium skillet, cook chicken for 7 minutes on each side or until thoroughly cooked. Remove from heat and cool. Cut chicken into 1/2-inch pieces.

Meanwhile, cook pasta according to package directions. Add green beans to the cooking pot with pasta during the last 5 minutes of cooking time to blanch; drain. Rinse in cold water and drain well.

For basil buttermilk dressing, whisk mayonnaise, buttermilk, red wine vinegar and basil.  Combine pasta with green beans, chicken, red bell pepper, carrots, green onions and basil buttermilk dressing.  Season with salt and pepper.  Cover and refrigerate 4 hours or overnight.