Chicken-Pasta Salad

Chicken-Pasta Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons olive oil
  • 2 cups cooked small seashell pasta (about 1 cup uncooked pasta)
  • 1 cup shredded yellow squash (about 1 medium)
  • ½ cup frozen green peas, thawed
  • ½ cup sliced carrot
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ teaspoon salt
  • + 8 more ingredients
    • ¼ cup rice vinegar
    • ½ cup sliced green onions
    • 1 cup diced red bell pepper
    • ½ cup fresh corn kernels (about 1 ear)
    • 2 teaspoons Dijon mustard
    • ½ teaspoon ground cumin
    • ¼ teaspoon hot sauce
    • 1 ½ cups cubed cooked chicken breast (about 6 ounces)

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.

View full recipe at My Recipes

Comments

Variations on Chicken-Pasta Salad

  • Chicken Pasta Salad
    • 3 cups fresh broccoli flowerets
    • 3 (4-ounce) skinned, boned chicken breast halves
    • 3 garlic cloves, minced
    • 1/4 cup sliced green onions
    • +9 other ingredients
  • Chicken-Pasta Salad
    • 2 tablespoons minced fresh parsley
    • 3 tablespoons fresh lemon juice
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon dried tarragon
    • +9 other ingredients
  • Chicken Pasta Salad
    • 1 broiler-fryer chicken, cooked, skinned, boned, cut into pieces
    • 1 package 16 ounces frozen broccoli
    • 1/4 t salt
    • +4 other ingredients


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