Tropical Chicken-Pasta Salad

I saw this recipe in a flyer a couple weeks ago and thought it sounded like the perfect summer salad. A great twist on the typical pasta salad!

4 cups fusilli pasta, uncooked
2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
1 can (14 oz) crushed pineapple, drained
4 stalks celery, finely chopped
1/4 cup sea salt roasted almonds, toasted
1/4 cup salad dressing
1/4 cup extra virgin olive oil raspberry dressing

Cook pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water for the last 4 minutes; drain. Rinse with cold water; drain again. Place in large serving bowl.

Add chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.

Refrigerate one hour. Stir gently before serving.