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On Sale:   | 
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25
PREP TIME
25
TOTAL TIME
7
INGREDIENTS
3.7 of 5 (15 ratings)

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Ingredients

  • 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

Nutrition Information*

Serving Size 4 servings (1-1/2 cups each)
Calories 292

View complete nutrition information

Directions

  1. Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
  2. Meanwhile, place beans, drained tomatoes, zucchini and carrots in large bowl. Add dressing and pepper; toss together.
  3. Add cooled pasta to vegetable mixture; toss together. Sprinkle with cheese just before serving.

Cook's Tips

This pasta salad may be made up to a day ahead of serving; keep refrigerated.

Nutrition Information close
Amount per Serving
Calories 292  
  % Daily Value*
Total fat 5 g 7%
Saturated fat 1 g 6%
Cholesterol 5 mg 2%
Sodium 775 mg 32%
Carbohydrate 50 g 17%
Dietary fiber 8 g 31%
Sugars 6 g  
Protein 13 g  
Vitamin A   56%
Vitamin C   20%
Calcium   13%
Iron   17%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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