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
Preparation
Cook and drain pasta as directed on package, adding peas during last 4 minutes of cooking time. Rinse with cold water to cool; drain.
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.
Pour dressing over pasta mixture, toss gently to coat. Serve immediately, or cover and refrigerate until chilled.
