Pasta Salad with Orange Dressing
15 ounce can black beans, rinsed and drained
cup chopped cooked chicken
of a large green sweet pepper, seeded and cut into thin bite-size strips
8 ounce carton light dairy sour cream
teaspoon ground black pepper
cups lightly packed arugula leaves, coarsely shredded
tablespoons snipped fresh cilantro
- Cook pasta according to package directions. Drain pasta, rinse with cold water; drain again. Transfer to bowl. Add black beans, chicken, sweet pepper, and red onion; set aside.
- Finely shred enough peel of the orange to get 1-1/2 teaspoons. Place shredded peel in bowl; stir in sour cream, salt, and pepper. Juice orange. Add 3 tablespoons orange juice to sour cream mixture.
- Add sour cream mixture to pasta mixture; toss to coat. Cover; refrigerate 2 to 24 hours. Before serving, stir in enough milk (1 to 2 tablespoons) until salad is desired consistency. Stir in arugula and cilantro. Makes 4 servings.
Nutrition Facts(Pasta Salad with Orange Dressing)
- Per serving:
- 390 kcal cal.,
- 10 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 51 mg chol.,
- 624 mg sodium,
- 57 g carb.,
- 9 g fiber,
- 7 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet