Chicken-Pasta Salad

Ingredients

• 2 cups cooked small seashell pasta (about 1 cup uncooked pasta)
• 1 1/2 cups cubed cooked chicken breast (about 6 ounces)
• 1 cup diced red bell pepper
• 1 cup shredded yellow squash (about 1 medium)
• 1/2 cup sliced carrot
• 1/2 cup sliced green onions
• 1/2 cup fresh corn kernels (about 1 ear)
• 1/2 cup frozen green peas, thawed
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup rice vinegar
• 3 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon hot sauce

Preparation

1. Combine the first 9 ingredients in a large bowl. Combine rice vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinegar mixture over chicken mixture, and toss gently to coat. Serve at room temperature or chilled.