Southwestern Chicken Pasta Shells

Prep 30 min
Total 30 min
Ingredients 15
Servings 7

Dinner ready in 30 minutes! Enjoy this delicious pasta salad made with sweet peas and Progresso® black beans - perfect for a Southwestern meal. MORE+ LESS-

By Pillsbury Kitchens

Updated October 24, 2016

Ingredients

cup uncooked small pasta shells (4 oz)

1/2

cups frozen sweet peas

1 1/2

cups cubed cooked chicken

cup chopped red bell pepper

cup chopped yellow summer squash

1/2

cup sliced carrot

1/2

cup sliced green onions

1/2

cup fresh whole kernel corn

can (15 oz) Progresso™ black beans, drained, rinsed

1/4

cup rice vinegar

tablespoons olive oil

teaspoons Dijon mustard

1/2

teaspoon ground cumin

1/4

teaspoon salt

1/4

teaspoon red pepper sauce

Steps

Hide Images

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.