Minestrone Pasta Salad
Recipe from Betty Crocker

This traditional beans-and-pasta dish is on the table in only 20 minutes. Now that's quick!


Minestrone Pasta Salad

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Servings: 6 servings
Prep Time: 10 mins
Total Time: 21 mins
Related Categories: Pasta Salad, Vegetarian
 
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Ingredients
  • 3   cups
    uncooked medium pasta shells (7 1/2 ounces)
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  • 2/3   cup
    Italian dressing
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  • 1/2   cup
    shredded Parmesan cheese
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  • 2   medium
    carrots, sliced (1 cup)
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  • 1   medium
    green bell pepper, chopped (1 cup)
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  • 1   can
    Progresso® red kidney beans, drained, rinsed (19 ounces)
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  • 1   can
    Progresso® chick peas (garbanzo beans), drained, rinsed (15 ounces)
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  • 1   can
    Italian-style stewed or diced tomatoes, drained (14 1/2 ounces)
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Directions
1.
Cook and drain pasta as directed on package.
2.
Toss pasta and remaining ingredients. Serve warm or cold.
Nutrition information
Calories 460 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 630mg; Total Carbohydrate 71g (Dietary Fiber 11g, Sugars 6g); Protein 22g. Daily Values: Vitamin A 70%; Vitamin C 25%; Calcium 20%; Iron 30%. Exchanges: 4 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat; 1 1/2 Fat. Carbohydrate Choices: 5. Percent Daily Values are based on a 2,000 calorie diet
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