Chicken Pasta Salad Recipes

Pasta, Black Bean & Chicken Salad

Serve this substantial main dish salad with warm-from-the-oven bread.

20 min. prep time
5 servings
242 Ratings



4 ounces (1 cup) uncooked dried cavatelli pasta or medium pasta shells


2/3 cup Italian salad dressing
2 tablespoons lemon juice
1/2 teaspoon hot pepper sauce


1 1/2 cups cubed 1-inch cooked chicken
4 ounces (1 cup) 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.

Combine salad dressing, lemon juice and hot pepper sauce in bowl; mix well. Add cooked pasta and all remaining salad ingredients except lettuce leaves; toss lightly to coat. Cover; refrigerate 4 hours or overnight.

Place 1 lettuce leaf on each individual plate; top with pasta mixture.

Nutrition Facts (1 serving)

Calories: 470

Fat: 26g

Cholesterol: 56mg

Sodium: 530mg

Carbohydrates: 34g

Dietary Fiber: 7g

Protein: 25g

Recipe #9139©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Made this with leftover chicken and replaced the Italian dressing with a combination of balsamic vinegar and olive oil. Added twice as much hot sauce and lemon juice, and only let it rest in the refrigerator for one hour instead of four. Tasted great!
Good but the chicken is bland. We replaced it with southwestern marinated chicken and it came out delicious. It is EXCELLENT with the chicken we used but since that isn't part of the recipe, I gave it four stars in stead of five.

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