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

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.


  • 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

* Substitute rotini pasta for wagon wheel pasta.


  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.

Prep: 15 | Yield: 8 servings

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

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

Diet Exchange 2 Starch

Recipe and photo used with permission from: Kraft Heinz Company