Ingredients:
- - 1 (8 ounce) package gluten-free elbow macaroni
- - 2 (10 ounce) cans VALLEY FRESH® 100% Natural White Chicken, drained and diced
- - 1 cup cherry tomatoes, cut in half
- - 1/2 cup diced sweet pepper
- - 1 jalapeño, seeded and finely chopped
- - 1/4 cup finely chopped green onion
- - 1 cup black beans, drained and rinsed
- - 1/3 cup chopped cilantro
- - 1 cup reduced-fat shredded Cheddar cheese
- - 3 tablespoons white vinegar
- - 1/4 cup CARAPELLI® Premium Extra Virgin Olive Oil
Instructions:
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, mix the next 8 ingredients. Add cooked pasta to chicken mixture. Whisk together the vinegar and oil and pour over salad mixture. Toss until salad is uniformly coated. Season to taste with salt and pepper. Refrigerate until ready to serve.