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Minestrone Pasta Salad
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |