Description
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.
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
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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6