Chicken-Pasta Salad

Yield: 7 servings (serving size: 1 cup)

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

Preparation

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.

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