- 1-1/2 cups dry medium shells or mini penne pasta, uncooked
- 1 can (16 oz each) dark red kidney beans, drained, rinsed
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
- 1 cup quartered and sliced zucchini
- 1/2 cup sliced baby carrots
- 1/2 cup light Italian dressing
- 1/4 teaspoon ground black pepper
- 1/4 cup shredded Parmesan cheese
|Serving Size||4 servings (1-1/2 cups each)|
- Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
- Meanwhile, place beans, drained tomatoes, zucchini and carrots in large bowl. Add dressing and pepper; toss together.
- Add cooled pasta to vegetable mixture; toss together. Sprinkle with cheese just before serving.
This pasta salad may be made up to a day ahead of serving; keep refrigerated.
|Amount per Serving|
|% Daily Value*|
|Total fat||5 g||7%|
|Saturated fat||1 g||6%|
|Dietary fiber||8 g||31%|
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I really enjoy cooking easy recipes :-)
refreshing on a hot florida night, great with bbq
This tasted awesome plus it was eye catching and healthy..
This is actually an update on a recipe I found from Hunt's years ago, and I've been making it for those many years! I add great northern or cannellini beans to the mix too. I made it for my daughters graduation party because it's one of my favorite pasta salads. It's so easy, so filling, very inexpensive to make and flavorful -- and different from those other ho-hum pasta salads!
I made this recipe the other day for a luncheon. Was a big hit. Easy to make and it was different than the pasta salads that everyone usually makes. I made the day before and I think it helped the flavors blend.
SUCH an easy pasta salad and perfect for summertime. This is a true "under 30 minutes" meal, which is perfect for me these days since standing in the kitchen (at nearly 35 weeks pregnant) isn't at the top of my fun-list. I enjoyed the flavor of this salad even though I'm not a fan of Italian dressing; I think the basil/oregano/garlic flavors from the tomatoes work well and keep the dish from just tasting of the vinegary dressing. I was NOT a fan, though, of the canned tomatoes. I ended up adding some freshly sliced grape tomatoes to this salad. The canned tomatoes were just not firm enough for my palate. Next time, I will skip them altogether and use grape tomatoes, along with fresh basil, oregano, and minced garlic. This salad is definitely one that tastes best when made ahead of time as all the flavors really have time to bloom and meld with one another. We had a LOT leftover (it really makes a huge bowl of salad) and the taste was 10x better the next day. Great dish.