COOK pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water for the last 4 min.; 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 1 hour. Stir gently before serving.