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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Italian Recipes
Homemade Farfalle Pasta
Flour and water are all you need to make traditional farfalle (or bow ties) at home. Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won't stay firm and "al dente" during the cooking process.
Quick and Easy Parmesan Zucchini Fries
Delicious Parmesan zucchini fries baked in the oven for just the right amount of crunch! They get added flavor from paprika, garlic, and mixed herbs.
World's Best Lasagna
This lasagna recipe takes a little work, but it is so satisfying and filling that it's worth it!