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.
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.