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
1 can (15 oz) black beans
low sodium (rinsed and drained)
1/2 cup fat-free Italian dressing
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 236 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 22 mg |
| Sodium | 493 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 19 g |
| Vitamin D | 0 mcg |
| Calcium | 48 mg |
| Iron | 3 mg |
| Potassium | 426 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Pasta Salad. Recipe source: Color Me Healthy North Carolina Department of Public Health and North Carolina Cooperative Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.