Insalata Minestrone Recipe

July 1, 2014January 12, 2015 monplate dessert recipes, eating healthy, healthy food recipes, healthy meals, pasta recipes, vegan diet

Ingredients

4 oz. Fusilli pasta
1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, drained
1 can (15 oz.) white beans, rinsed and drained
3/4 cups diced zucchini
3/4 cups diced yellow bell pepper
3/4 cups diced carrot
1/2 cup frozen peas, thawed
1/4 cup chopped fresh basil
2 Tbsp. finely diced red onion
Grated Parmesan cheese, optional
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. Contadina® Tomato Paste
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
1 clove garlic, minced
Salt and black pepper, to taste

Directions

Prepare fusilli pasta as stated in package directions. Drain and rinse with cold water.

In a large serving bowl, toss pasta and remaining salad ingredients, except Parmesan cheese, to combine.

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.