Salad and Salad Dressing Recipes

Minestrone Pasta Salad

Laden with pasta, beans, peppers and tomatoes (just like the soup), this tasty salad version of minestrone gets a toss with Cheddar and Italian dressing.

Minestrone Pasta Salad

Prep: 15 | Yield: 8 servings

Ingredients

  • 1 cup wagon wheel pasta, cooked, drained*
  • 1 (15 1/2 ounce) can kidney beans, drained, rinsed
  • 3 medium tomatoes, seeded, chopped
  • 2 green bell peppers, chopped
  • 2 green onions, chopped
  • 1/2 cup Kraft Free Italian Fat Free Dressing
  • 1/2 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese

Instructions

  1. Mix pasta, beans, tomatoes, belln peppers and onions in large bowl.
  2. Add dressing; toss to coat.
  3. Cover. Refrigerate.
  4. Sprinkle with cheese just before serving; toss lightly.

Notes

* Substitute rotini pasta for wagon wheel pasta.

Variation: Prepare as directed, substituting Seven Seas Italian Dressing for Kraft Free Italian Fat Free Dressing and Kraft Shredded Cheese for Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese.

Enjoy this low-fat recipe. Made with kidney beans, it's a good source of fiber and iron. And the tomatoes and green peppers provide a good source of vitamins A and C.

Nutrition

Per serving: Calories 170 Total fat 2g Saturated fat 1g Cholesterol 5mg Sodium 440mg Carbohydrate 29g Dietary fiber 6g Sugars 4g Protein 9g

Vitamin A 10% DV Vitamin C 60% DV Calcium 8% DV Iron 15% DV

Exchanges: 2 Starch

Attribution

Recipe and photo used with permission from: Kraft Heinz Company



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