Minestrone Pasta Salad
"My husband's favorite soup is minestrone...but during warmer weather, we enjoy this pasta salad," writes Rosemary Swope of Springfield, Missouri. "I goes great with anything grilled."13 ServingsPrep: 15 min. + chilling
Ingredients
- 3 cups uncooked medium pasta shells
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo or chickpeas, rinsed and drained
- 1 can (14-1/2 ounces) Italian diced tomatoes, drained
- 1 medium green pepper, chopped
- 2/3 cup fat-free Italian salad dressing
- 1/2 cup grated Parmesan cheese
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/4 cup chopped green onions
Directions
- Cook pasta according to package directions. In a large bowl, combine
- the remaining ingredients. Drain pasta and rinse in cold water; add
- to bean mixture and toss to coat. Cover and refrigerate for 3-4
- hours before serving. Yield: 13 servings.
Nutrition Facts: One serving (3/4 cup) equals 210 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 665 mg sodium, 37 g carbohydrate, 6 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.