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Chicken-Pasta Salad

Becky Luigart-Stayner
Yield 7 servings (serving size: 1 cup)
This easy chicken salad recipe serves beautifully chilled or at room temperature, making it ideal for showers, parties, and low-key gatherings.

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

Nutrition Information

  • calories 229
  • caloriesfromfat 29 %
  • fat 7.5 g
  • satfat 1.2 g
  • monofat 4.7 g
  • polyfat 1 g
  • protein 14.1 g
  • carbohydrate 26.6 g
  • fiber 3.5 g
  • cholesterol 21 mg
  • iron 2.4 mg
  • sodium 219 mg
  • calcium 33 mg

How to Make It

  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.