Ingredients
6
6 servings
- •4 ounces dry rotini pasta
- •1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained
- •1 (15 ounce) can white beans, rinsed and drained
- •0.75 cup diced zucchini
- •0.75 cup diced yellow bell pepper
- •0.75 cup diced carrot
- •0.5 cup frozen peas, thawed
- •0.25 cup chopped fresh basil
- •2 tablespoons finely diced red onion
- •0.25 cup Grated Parmesan cheese
- •0.25 cup olive oil
- •0.25 cup red wine vinegar
- •2 tablespoons Contadina® Tomato Paste
- •1 tablespoon chopped fresh oregano
- •1 clove garlic, minced
- •1 pinch Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 262
- Carbohydrate: 34g
- Fat: 11g
- Fiber: 6g
- Protein: 8g
- Sugar: 4g
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