Colorful Chicken and Black Bean Pasta Salad

This colorful salad is packed with lean protein from chicken and fiber-rich black beans, making it a highly satisfying and energizing meal prep option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 2 cups cooked small pasta · 533 kcal in the whole recipe
• 1 1/2 cups canned chicken, drained · 76 kcal in the whole recipe
• 1 cup diced bell pepper · 31 kcal in the whole recipe
• 1/2 cup sliced green onion · 16 kcal in the whole recipe
• 1 cup shredded yellow squash · 29 kcal in the whole recipe
• 1/2 cup low-sodium canned corn, drained · 51 kcal in the whole recipe
• 1/2 cup frozen peas, thawed · 92 kcal in the whole recipe
• 1 can (15 ounces) low-sodium black beans, rinsed and drained · 338 kcal in the whole recipe
• 1/2 cup fat-free Italian dressing · 471 kcal in the whole recipe

Method

1. Cook the pasta in boiling water according to package directions, then drain and rinse with cold water to stop the cooking process.

   

2. In a large bowl, combine the cooked pasta, drained chicken, diced bell pepper, green onion, shredded yellow squash, corn, peas, and rinsed black beans.

   

3. Pour the fat-free Italian dressing over the salad and toss gently to coat all ingredients evenly.

   

4. Cover and chill in the refrigerator for at least 2 hours to let the vibrant flavors meld beautifully before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.