Chicken-Pasta Salad

INGREDIENTS

2 cups

cooked small seashell pasta (about 1 cup uncooked pasta)

1 1/2 cups

cubed cooked chicken breast (about 6 ounces)

1 cup

diced red bell pepper

1 cup

shredded yellow squash (about 1 medium)

1/2 cup

sliced carrot

1/2 cup

sliced green onions

1/2 cup

fresh corn kernels (about 1 ear)

1/2 cup

frozen green peas, thawed

1 15 ounce can

black beans, rinsed and drained

1/4 cup

rice vinegar

3 tbsp

olive oil

2 tsp

Dijon mustard

1/2 tsp

ground cumin

1/4 tsp

salt

1/4 tsp

hot sauce