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Pasta, Black Bean & Chicken Salad
Serve this substantial main dish salad with thick slices
of warm-from-the-oven sourdough bread.
Pasta:
4 ounces (1 cup) uncooked dried cavatelli pasta or
medium pasta shells
Dressing:
2/3 cup Italian salad dressing
2 tablespoons lemon juice
1/2 teaspoon hot pepper sauce
Salad:
1 1/2 cups cubed 1-inch cooked chicken
4 ounces (1 cup) LAND O LAKESŪ Cheddar Cheese, cubed
1 medium (1 cup) yellow summer squash, cut into 1/4-inch
slices, halved
1 small red or green bell pepper, cut into 1/4-inch
strips, halved crosswise
1 (15-ounce) can black beans, rinsed, drained
Lettuce leaves
Cook pasta according to package directions. Rinse with
cold water; drain.
Meanwhile, combine salad dressing, lemon juice and hot
pepper sauce in large bowl; mix well. Add cooked pasta
and all remaining salad ingredients except lettuce
leaves; toss lightly to coat. Cover; refrigerate 4 hours
or overnight. To serve, place 1 lettuce leaf on each
individual plate; top with pasta mixture.
Makes 5 (1 1/4-cup) servings.
Recipe courtesy of Land O Lakes, Inc.
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