Italian Vegetable Pasta Salad
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 10
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 10
Difficulty: easy
1-1/2 cups dry penne pasta, uncooked
1/2 cup Wish-Bone® Light Italian Salad Dressing
3 tablespoons Hunt's® Tomato Paste
1/4 teaspoon ground black pepper
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
1/4 cup grated Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 46 mg | 5% |
Carbohydrate | 22 g | 7% |
Cholesterol | 2 mg | 1% |
Total Fat | 2 g | 3% |
Iron | 1 mg | 8% |
Calories | 126 kcal | 6% |
Sodium | 298 mg | 12% |
Protein | 5 g | 10% |
Saturated Fat | 1 g | 3% |
Sugars | 4 g | 0 |
Vitamin C | 5 mg | 9% |
Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
Meanwhile, combine Italian dressing, tomato paste and pepper in large bowl. Add cooked pasta and all remaining ingredients, except cheese; gently toss together.
Sprinkle with cheese just before serving.
This pasta salad may be made up to a day ahead of serving; keep refrigerated.
Italian Vegetable Pasta Salad