Minestrone Pasta Salad for Two

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Pasta salad, inspired by Minestrone Soup, combines pasta with kidney beans, flavored tomatoes, zucchini and carrots for lots of flavor and color

Sale items for:
  • 3/4 cup dry medium shells or mini penne pasta, uncooked
  • 3/4 cup (1/2 of 16-oz can) drained, rinsed dark red kidney beans
  • 1/2 cup (1/2 of 14.5-oz can) drained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano
  • 1/2 cup quartered and sliced zucchini
  • 1/4 cup sliced baby carrots
  • 1/4 cup light Italian dressing
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons shredded Parmesan cheese
  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 medium 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.

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Nutrition Information
Calories: 293 View complete nutrition information
Reviews (1)

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curlylocks September 01, 2012

Just the right salad for people to have with steak , meatloaf of barbeque chicken!