Minestrone Pasta Salad

Name: Minestrone Pasta Salad
Prep time: 15 min
Total time: 15 min
Yield: 13 servings.
Cuisine: Europe, Italian
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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 13 servings.

"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."

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

1. 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.

Nutrition Facts

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