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.
- Prep: 20 min
- Cook: 10 min
- Total: 30 min
- Servings: 7
- Cuisine: American
- Difficulty: Easy
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Fat
- Low-Saturated-Fat
- Low-Sodium
- Low-Sugar
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- healthy
- fresh
- budget-friendly
Ingredients
- 2 cup small pasta (cooked)
- 1.5 cup canned chicken (drained)
- 1 cup bell pepper (diced)
- 0.5 cup green onion (sliced)
- 1 cup yellow squash (shredded)
- 0.5 cup canned corn kernels (low-sodium, drained)
- 0.5 cup frozen peas (thawed)
- 15 ounce black beans (low-sodium, rinsed and drained)
- 0.5 cup fat-free Italian dressing
Instructions
- Cook pasta according to package directions, drain; rinse.
- Combine first eight ingredients (pasta through black beans) in a large bowl.
- Toss gently with salad dressing.
- Chill for several hours to blend flavors.
Nutrition (per serving)
- Calories: 234
- Protein: 18.6 g
- Carbohydrates: 29.8 g
- Fat: 4.5 g
- Fiber: 6.5 g
- Sodium: 494 mg
- Saturated Fat: 1.2 g
- Sugar: 4 g
- Cholesterol: 22 mg