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Chicken and Veggie Pasta SaladChicken and Veggie Pasta Salad

Jami Nolen, Nutrition Program Associate

August 12, 2012


School is about to start, which means it's time to start thinking about all of those school lunches. This Chicken and Veggie Pasta Salad is a great option for lunch. It can be made the night before and will keep for several days.



Makes 7 servings



  • 2 cups cooked small seashell pasta (about 1 cup uncooked pasta)
  • 1½ 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



  1. Combine the first 8 ingredients in a large bowl. Combine rice vinegar and remaining ingredients in a small bowl; stir well with a whisk.
  2. Pour vinegar mixture over chicken mixture, and toss gently to coat. Serve at room temperature or chilled.


Nutrition Information

Calories: 229
Calories from fat: 29%
Fat: 7.5 g
Saturated fat: 1.2 g
Monounsaturated fat: 4.7 g
Polyunsaturated fat: 1 g
Protein: 14.1 g
Carbohydrate: 26.6 g
Fiber: 3.5 g
Cholesterol: 21 mg
Iron: 2.4 mg
Sodium: 219 mg
Calcium: 33 mg


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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