low-cal meatless quick

pasta salad with orange dressing

►make ahead up to 24 hours

Prep: 30 minutes Chill: 2 to 24 hours Makes: 4 servings

• 6 ounces dried multigrain or regular farfalle (bow tie) or penne pasta
• 1 15-ounce can black beans, rinsed and drained
• 1½ cups green sweet pepper cut into thin thin strips
• 1 cup chopped cooked chicken (5 ounces)
• ½ cup thin red onion wedges (optional)
• 1 8-ounce carton light sour cream
• 1½ teaspoons finely shredded orange peel
• 3 tablespoons orange juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 to 2 tablespoons milk
• 1½ cups lightly packed arugula leaves
• 3 tablespoons snipped fresh cilantro

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to a large bowl. Add beans, sweet pepper, chicken, and, if desired, red onion; set aside.

2. For dressing, in a small bowl combine sour cream, orange peel, orange juice, salt, and black pepper.

3. Pour dressing over pasta salad; toss gently to coat. Cover and chill for 2 to 24 hours.

4. Before serving, stir enough of the milk into pasta salad to reach desired consistency. Stir in arugula and cilantro.

Per serving: 390 cal., 10 g fat (5 g sat. fat), 51 mg chol., 624 mg sodium, 57 g carb., 9 g fiber, 23 g pro.