Chicken Pasta Salad for Summer

Posted on 30. May, 2011 by in Food

Chicken-Pasta Salad


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


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.

Amount per serving

Calories: 229

Calories from fat: 29%

Fat: 7.5g

Saturated fat: 1.2g

Monounsaturated fat: 4.7g

Polyunsaturated fat: 1g

Protein: 14.1g

Carbohydrate: 26.6g

Fiber: 3.5g

Cholesterol: 21mg

Iron: 2.4mg

Sodium: 219mg

Calcium: 33mg

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