Fleur de Lis

Fleur de Lis

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Tuesday, August 21, 2012

Chicken and Vegetable Pasta Salad


I served this at a beautiful bride-to-be's lingerie shower last weekend. It makes a large amount so feel free to either half the ingredients or plan on leftovers and lunches for the next few days.

1 lb. small seashell pasta (cooked according to package directions, drained and rinsed in cool water)
2 chicken breasts (poached and shredded)
1 red bell pepper, diced
1 green bell pepper, diced
3/4 cup diced carrots
1 small can shoepeg corn (drained)
1 can black beans (rinsed and drained)

Dressing:
1/2 cup rice wine vinegar
6 T. olive oil
4 t. Dijon mustard
1 t. ground cumin
1/2 t. salt
1/2 t. hot sauce

Combine the first seven ingredients together in a large bowl. Combine the dressing ingredients in a separate, smaller bowl and whisk until combined. Pour dressing over the salad ingredients and toss gently to coat. Serve at room temperature or chilled.

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