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Chicken & Veggie Pasta Salad
Ingredients:
- Chicken and Veggie Pasta Salad
- 2 cups cooked small seashell pasta (about 1 cup uncooked pasta)
- 1 1/2 cups cubed rotisserie chicken breast
- 1 cup diced red bell pepper
- 1/2 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup frozen corn, thawed
- 1/2 cup frozen green peas, thawed
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup rice vinegar
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon hot sauce
Instructions:
- Combine the first 8 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
- Makes 7 servings.
