Chicken-Pasta Salad

By cprzybyl

Nutritional Information
Calories:229 (29% from fat)
Fat:7.5g (sat 1.2g,mono 4.7g,poly 1g)
Protein:14.1g
Carbohydrate:26.6g
Fiber:3.5g
Cholesterol:21mg
Iron:2.4mg
Sodium:219mg
Calcium:33mg

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

Details

Servings 7
Adapted from find.myrecipes.com

Preparation

Step 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.