Contadina® Insalata Minestrone recipe

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Ingredients

4 ounces dry rotini pasta
1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained
1 (15 ounce) can white beans, rinsed and drained
¾ cup diced zucchini
¾ cup diced yellow bell pepper
¾ cup diced carrot
½ cup frozen peas, thawed
¼ cup chopped fresh basil
2 tablespoons finely diced red onion
¼ cup Grated Parmesan cheese
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons Contadina® Tomato Paste
1 tablespoon chopped fresh oregano
1 clove garlic, minced
Salt and black pepper to taste

Nutrition Info

261.9 calories
carbohydrate: 33.6 g
cholesterol: 2.9 mg
fat: 10.7 g
fiber: 6 g
protein: 8.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 363.7 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pasta according to package directions. Drain and rinse with cold water.

  2. Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.

  3. Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

Recipe Yield

6 servings

Recipe Note

The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.

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