Southwestern Chicken Pasta Shells

Name: Southwestern Chicken Pasta Shells
Prep time: 30 min
Total time: 30 min
Yield: 7
Cuisine: Southwestern
Ingredients: 1 cup uncooked small pasta shells (4 oz); 1/2 cups 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

1 Ratings

1 Reviews

Kitchen Tested

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.

By Pillsbury Kitchens

Updated October 24, 2016

Ingredients

1 cup uncooked small pasta shells (4 oz)
1/2 cups 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

Steps

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.