Chicken Pasta Salad

Chicken Pasta Salad
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Chicken pasta salad in a bowl
Photo by Marusa Jonas
Yield: 7 Servings
Ingredients:
  • 1 cup bell pepper, scrubbed with clean vegetable brush under running water, diced
  • 1/2 cup green onion, gently rubbed under cold running water, sliced
  • 1 cup yellow squash, scrubbed with clean vegetable brush under running water, sliced
  • 1 cup whole wheat pasta, uncooked
  • 1 1/2 cups canned chicken, drained
  • 1/2 cup canned peas, drained
  • 1/2 cup canned corn kernels, drained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup fat-free Italian dressing

Directions:

  1. Wash hands with soap and water.
  2. Cook pasta according to package directions.
  3. Wash and prepare vegetables.
  4. Combine all ingredients in a large bowl.
  5. For best results, chill for several hours to blend flavors.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
  • Use frozen peas instead of canned
  • Substitute any other vegetables that you have available

Nutrition Information:

  • Serving Size (1 cup):
  • Calories: 180
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 25mg
  • Sodium: 390mg
  • Total Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 15g
  • Calcium: 4%
  • Potassium: 8%
Nutrition Software Used: ESHA Food Processor

Source:

  • MyPlate Kitchen, North Carolina Department of Public Health & North Carolina Cooperative Extension

Tags:

beans chicken corn grains pasta protein foods seasonal produce squash vegetables

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