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The basil, prosciutto, and pine nuts pack plenty of flavor into this cool spinach and pasta salad.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

390 calories; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 51 mg cholesterol; 624 mg sodium. 673 mg potassium; 57 g carbohydrates; 9 g fiber; 7 g sugar; 23 g protein; 729 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 109 mcg folate; 0 mcg vitamin b12; 172 mg calcium; 4 mg iron;

Reviews

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