Chicken & Veggie Pasta Salad

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Chicken & Veggie Pasta Salad


  • 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
  • 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.

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