Contadina® Insalata Minestrone

Name: Contadina® Insalata Minestrone
Cook time: 10 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 4 ounces dry rotini pasta; 1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained; 1 (15 ounce) can white beans, rinsed and drained; ¾ cup diced zucchini; ¾ cup diced yellow bell pepper; ¾ cup diced carrot; ½ cup frozen peas, thawed; ¼ cup chopped fresh basil; 2 tablespoons finely diced red onion; ¼ cup Grated Parmesan cheese; ¼ cup olive oil; ¼ cup red wine vinegar; 2 tablespoons Contadina® Tomato Paste; 1 tablespoon chopped fresh oregano; 1 clove garlic, minced; Salt and black pepper to taste

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.

INGRIDIENT

4 ounces dry rotini pasta

1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained

1 (15 ounce) can white beans, rinsed and drained

¾ cup diced zucchini

¾ cup diced yellow bell pepper

¾ cup diced carrot

½ cup frozen peas, thawed

¼ cup chopped fresh basil

2 tablespoons finely diced red onion

¼ cup Grated Parmesan cheese

¼ cup olive oil

¼ cup red wine vinegar

2 tablespoons Contadina® Tomato Paste

1 tablespoon chopped fresh oregano

1 clove garlic, minced

Salt and black pepper to taste

DIRECTION

Step: 1

Cook pasta according to package directions. Drain and rinse with cold water.

Step: 2

Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.

Step: 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 FACT

Per Serving: 262 calories; protein 8.4g; carbohydrates 33.6g; fat 10.7g; cholesterol 2.9mg; sodium 363.7mg.

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