Minestrone Pasta Salad for Two
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
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
|% Daily Value|
|Total Fat||5 g||7%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||8 g||32%|
|Vitamin C||12 mg||19%|
|Vitamin A||2814 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 medium 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.
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