Chicken Pasta Salad
Colorful veggies, black beans, and pasta make this salad healthy, flavorful, and filling. Make it several hours ahead and let it chill in the refrigerator for a quick summer dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/7 of recipe
234
Calories
19g
Protein
30g
Carbs
5g
Fat
6g
Fiber
4g
Sugar
494mg
Sodium
Saturated Fat 1 g · Cholesterol 22 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cooked small pasta
2 cups
canned chicken, drained
1 1/2 cups
diced bell pepper
1 cup
sliced green onion
1/2 cup
shredded yellow squash
1 cup
canned corn kernels, low-sodium, drained
1/2 cup
frozen peas, thawed
1/2 cup
black beans, low-sodium, rinsed and drained
1 can (15 ounces)
fat-free Italian dressing
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Cook pasta according to package directions, drain; rinse.
- 3
Combine first eight ingredients (pasta through black beans) in a large bowl.
- 4
Toss gently with salad dressing.
- 5
Chill for several hours to blend flavors.
Source: USDA MyPlate Kitchen · Color Me Healthy North Carolina Department of Public Health and North Carolina Cooperative Extension
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