Minestrone Pasta Salad
25Prep Time Minutes
25Total Time Minutes
7Number of 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
|% Daily Value|
|Total Fat||5 g||7%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||8 g||31%|
|Vitamin C||12 mg||20%|
|Vitamin A||2825 iu||56%|
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.