Chicken Pasta Salad

mexican rotisserie chicken salad with sweet corn, shredded cheese, tomatoes, black beans, tortilla chips in black bowl on dark wooden table with ingredients, horizontal view from above


2 cups cooked small pasta
1 1/2 cups canned chicken (drained)
1 cup diced bell pepper
1/2 cup sliced green onion
1 cup shredded yellow squash
1/2 cup canned corn kernels (drained)
1/2 cup frozen peas
1 can black beans, low sodium (15 oz, rinsed and drained)
1/2 cup fat-free Italian dressing


  1. Wash hands with soap and water.
  2. Cook pasta according to package directions, drain; rinse.
  3. Combine first eight ingredients (pasta through black beans) in a large bowl.
  4. Toss gently with salad dressing.
  5. Chill for several hours to blend flavors.


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