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Recipe

Minestrone Salad

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Combine the best ingredients from everyone's favorite Italian soup to create a spectacular pasta salad.

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PREP TIME 20 Min
TOTAL TIME 20 Min
SERVINGS 12

5: cups uncooked bow tie (farfalle) pasta (12 oz)

1: can (15 oz) Progresso® red kidney beans, drained, rinsed

1: package (3.5 oz) sliced pepperoni

4: Italian plum tomatoes, coarsely chopped

1/2: cup chopped green bell pepper

1/4: cup chopped fresh parsley

1/4: cup shredded fresh Parmesan cheese (1 oz)

: Freshly ground black pepper, if desired

1: bottle (8 oz) Italian salad dressing (3/4 cup)

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1 Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
2 In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately, or cover and refrigerate until serving time.

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Nutrition Information:

1 Serving (1 Serving)

Calories 280

(Calories from Fat 110),

Total Fat 13g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 470mg;
Total Carbohydrate 32g

(Dietary Fiber 4g,
Sugars 3g),

Protein 10g;

Percent Daily Value*:

Vitamin A 6 %;
Vitamin C 15 %;
Calcium 8 %;
Iron 10 %;

Exchanges:

2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
1/2 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 6/22/2010 9:18:15 AM REPORT ABUSE Tossmeup said:

Rating:

A surprise of flavors - delicious! To make the pepperoni less oily, I added the slices to the almost finished pasta for a minute or less and drained it along with the pasta. I used the Pinquitos pink beans and Newman's Own Family Italian Recipe for the dressing. Delish! Keeps nice the following day.

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