Chicken Pasta Salad

Name: Chicken Pasta Salad
Yield: 7 Servings
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

Source: Color Me Healthy North Carolina Department of Public Health and North Carolina Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Colorful veggies, black beans, and pasta make this salad healthy, flavorful, and filling. Make it several hours ahead and let it chill in the refrigerator for a quick summer dinner.

Makes

7 Servings

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

Directions

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.

Notes

Learn more about: Bell Peppers Onions Summer Squash Corn Peas

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.