6152
Calories
Total Fat
Protein
View Complete Nutrition Information >
Hunt's® Italian Vegetable Pasta Salad
A summer pasta salad recipe combines pasta with kidney beans, flavored tomatoes, zucchini and carrots tossed with Italian dressing
25
Prep Time
(MINUTES)
25
Total Time
(MINUTES)
10
Servings
0 ratings
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Ingredients
- 1-1/2 cups dry penne pasta, uncooked
- 1/2 cup light Italian dressing
- 3 tablespoons Hunt's® Tomato Paste
- 1/4 teaspoon ground black pepper
- 1 can (16 oz each) dark red kidney beans, drained, rinsed
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
- 1 cup quartered and sliced zucchini
- 1/2 cup sliced baby carrots
- 1/4 cup grated Parmesan cheese
Nutrition Information
123
2g
5g
Serving Size: 10 servings (2/3 cup each)
Directions
- Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
- Meanwhile, combine Italian dressing, tomato paste and pepper in large bowl. Add cooked pasta and all remaining ingredients, except cheese; gently toss together.
- Sprinkle with cheese just before serving.
Cook's Tip
This pasta salad may be made up to a day ahead of serving; keep refrigerated.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 123 | |
| % Daily Value* | ||
| Total fat | 2 g | 3% |
| Saturated fat | 1 g | 3% |
| Cholesterol | 3 MG | 1% |
| Sodium | 321 MG | 13% |
| Carbohydrate | 21 g | 7% |
| Dietary fiber | 3 g | 14% |
| Sugars | 3 g | 0% |
| Protein | 5 g | 11% |
| Vitamin A | 24% | |
| Vitamin C | 9% | |
| Calcium | 5% | |
| Iron | 9% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
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