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.
Ingredients
- 4 ounces dry rotini pasta
- 1 can Contadina® Petite Diced Tomatoes , 14.5 ounce
- 1 can white beans , 15 ounce
- 0.75 cups diced zucchini
- 0.75 cups diced yellow bell pepper
- 0.75 cups diced carrot
- 0.5 cups frozen peas , thawed
- 0.25 cups chopped fresh basil
- 2 tablespoons finely diced red onion
- 0.25 cups Grated Parmesan cheese
Instructions
-
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.
Nutrition Facts
Per serving
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