Southwestern Chicken Pasta Salad

Dinner ready in 30 minutes! Enjoy this delicious pasta salad made with Green Giant® Valley Fresh Steamers™ sweet peas and Progresso® black beans - perfect for a Southwestern meal.

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Servings 7

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ingredients 15
Prep Time 30 min
Total Time 30 min

Ingredients

1: cup uncooked small pasta shells (4 oz)

1/2: cups Green Giant® Valley Fresh Steamers™ frozen sweet peas

1 1/2: cups cubed cooked chicken

1: cup chopped red bell pepper

1: cup chopped yellow summer squash

1/2: cup sliced carrot

1/2: cup sliced green onions

1/2: cup fresh whole kernel corn

1: can (15 oz) Progresso® black beans, drained, rinsed

1/4: cup rice vinegar

3: tablespoons olive oil

2: teaspoons Dijon mustard

1/2: teaspoon ground cumin

1/4: teaspoon salt

1/4: teaspoon red pepper sauce

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Directions

1 Cook and drain pasta as directed on package, adding peas during last 4 minutes of cooking time. Rinse with cold water to cool; drain.
2 In large bowl, mix pasta, peas, chicken, bell pepper, squash, carrot, onions, corn and beans. In small bowl, beat remaining ingredients with whisk until blended.
3 Pour dressing over pasta mixture, toss gently to coat. Serve immediately, or cover and refrigerate until chilled.

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Review & Comments

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Ness78

report Posted Aug. 30, 2012 9:53 PM

I just made this for dinner tonight. My husband and I both love it. Is very healthy and rich and full of flavor. I only gave it 4 stars due to the recipe directions, this recipe did not hint towards whether or not the vegetables should be cooked or were intended to be raw.With the exception of the peas, this is the only vegetable they say to cook. So I cooked the squash and the carrots(steamed to be more precise)and cooked the corn. I left the red bell pepper raw. It still turned out great but wish there was some clarification.