Ingredients
- 1-1/2 cups dry medium shells or mini penne pasta, uncooked
- 1 can (16 oz each) dark red kidney beans, drained, rinsed
- 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, drained
- 1 cup quartered and sliced zucchini
- 1/2 cup sliced baby carrots
- 1/2 cup light Italian dressing
- 1/4 teaspoon ground black pepper
- 1/4 cup shredded Parmesan cheese
Directions- Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
- Meanwhile, place beans, drained tomatoes, zucchini and carrots in large bowl. Add dressing and pepper; toss together.
- Add cooled pasta to vegetable mixture; toss together. Sprinkle with cheese just before serving.
Chef's TipsThis pasta salad may be made up to a day ahead of serving; keep refrigerated.
-Makes 4 (1-1/2 cup) servings
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