Serves 7
234 cal · 200 min
Chicken Pasta Salad
Recipe GLPR5f9e8b499c4c7e
A refreshing and colorful pasta salad featuring tender chicken, fresh vegetables, and hearty beans, bound together with a light Italian dressing. This make-ahead dish is perfect for picnics, potlucks, or light lunches.
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Ingredients
2 cups small pasta, cooked and cooled
1 1/2 cups canned chicken, drained
1 cup diced bell pepper
1/2 cup sliced green onion
1 cup shredded yellow squash
1/2 cup low-sodium canned corn kernels, drained
1/2 cup frozen peas, thawed
1 can (15 ounces) low-sodium black beans, rinsed and drained
1/2 cup fat-free Italian dressing
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Cook the small pasta according to package directions until tender. Drain the cooked pasta in a colander and rinse under cool running water until the pasta is cooled completely.
In a large mixing bowl, combine the cooled pasta, drained canned chicken, diced bell pepper, sliced green onion, shredded yellow squash, drained canned corn kernels, thawed frozen peas, and rinsed and drained black beans.
Pour the fat-free Italian dressing over the pasta and vegetable mixture. Gently toss all ingredients together until evenly coated with dressing, being careful not to break up the vegetables or beans.
Cover the salad and refrigerate for at least 3 to 4 hours or overnight to allow the flavors to blend and meld together. Stir gently before serving.
