Chicken Pasta Salad
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Ingredients
- 2 cups cooked small pasta
- 1 1/2 cups canned chicken, drained
- 1 cup diced bell pepper
- 1/2 cup sliced green onion
- 1 cup shredded yellow squash
- 1/2 cup canned corn kernels, low-sodium, drained
- 1/2 cup frozen peas, thawed
- 1 can (15 ounces) black beans, low-sodium, rinsed and drained
- 1/2 cup fat-free Italian dressing
Instructions
- Wash hands with soap and water.
- 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
| Calories | 236 |
|---|---|
| Protein | 19 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 22 mg |
| Sodium | 493 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Color Me Healthy North Carolina Department of Public Health and North Carolina Cooperative Extension