Chicken and Bean Pasta Salad

  • Minutes to Prepare:
  • Number of Servings: 12
Ingredients
1- 15.5 oz can red kidney beans, drained and rinsed1 cup chopped red tomato12 ounces gluten free pasta, cooked1 green pepper, chopped6 ounces Cheddar Cheese, cubed 7.5 ounces cooked boneless, skinless, chicken breast6.0 tbsp Zesty Italian Salad Dressing
Directions
Drain and rinse kidney beans. Cook pasta and chicken. Allow to cool. Chop tomatoes and green pepper. Cube cheese. Mix all ingrediengts together and refrigerate.

Serving Size: Makes 12 1 cup servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user COFFEE4MOMMY.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 228.9
  • Total Fat: 7.6 g
  • Cholesterol: 26.0 mg
  • Sodium: 279.3 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 11.4 g

Member Reviews