Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        pasta
   1      package       fresh refrigerated cheese tortellini* -- (8 oz each)
                        beans
     1/2  pound         fresh green beans -- (1 1/2 cups)**, cut
                        -- in 2" pieces
                        dressing
     1/2  cup           olive oil
     1/4  cup           red wine vinegar
   1      medium        onion -- (1/2 cups), finely
                        -- chopped
   3      tablespoons   water
   2      tablespoons   dijon mustard
   1      tablespoon    capers
   1      tablespoon    lemon juice
   2      teaspoons     dried fine herbs***
   8      teaspoons     sugar
     1/2  teaspoon      freshly ground pepper
                        salad
   1 1/2  cans          cubed 1 inch cooked chicken
   1      can           large pitted ripe olives -- (5 3/4-6 oz),
                        -- drained
   2      large         tomatoes -- cubed 3/4 inches
                        lettuce leaves

Preparation:

Cook tortellini according to package directions. rinse with cold water; drain. Meanwhile, in 2 quart saucepan, place green beans in 1 inch water. Cook over high heat until water comes to a ful boil. Reduce heat to medium. Continue cooking until beans are crispy tender (8-10 minutes). Drain. Meanwhile, in jar with tight fitting lid, combine all dressing ingredients; shake well. In large bowl, combine cooked tortellini, green beans and all salad ingredients. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 2 hours. On individual salad plates, place lettuce; top with pasta mixture. *Substitute 7 oz frozen cheese tortellini. **Substitute 1 pkg frozen French style green beans ***Substitute 1/2 teaspoon dried chervil leaves, 1/2 teaspoon dried chives, 1/2 dried parsley and 1/2 teaspoon dried tarragon leaves