Minestrone Pasta Salad
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
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 Wish-Bone® Light Italian Salad Dressing
1/4 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 131 mg | 13% |
Carbohydrate | 51 g | 17% |
Cholesterol | 4 mg | 1% |
Total Fat | 5 g | 7% |
Iron | 3 mg | 17% |
Calories | 300 kcal | 15% |
Sodium | 720 mg | 30% |
Protein | 13 g | 26% |
Saturated Fat | 1 g | 7% |
Sugars | 8 g | 1% |
Vitamin C | 12 mg | 20% |
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.
Minestrone Pasta Salad