Chicken Pasta Salad
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 covered container in the refrigerator.
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
  • Total Sugars 4g, includes 0g Added Sugars
  • Protein 15g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 15%
  • Potassium 8%
Nutrition Software Used: 
ESHA Food Processor

Source:

Recipe Credit: MyPlate Kitchen, North Carolina Department of Public Health & North Carolina Cooperative Extension