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The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad–voted as a finalist in the recent Contadina® recipe contest.
Ingredients
Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons Contadina® Tomato Paste
- 1 tablespoon chopped fresh oregano
- 1 clove garlic, minced
- 1 pinch Salt and black pepper to taste
- 4 ounces dry rotini pasta
- 1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained
- 1 (15 ounce) can white beans, rinsed and drained
- ¾ cup diced zucchini
- ¾ cup diced yellow bell pepper
- ¾ cup diced carrot
- ½ cup frozen peas, thawed
- ¼ cup chopped fresh basil
- 2 tablespoons finely diced red onion
- ¼ cup Grated Parmesan cheese
Directions
Step 1
Cook pasta according to package directions. Drain and rinse with cold water.
Step 2
Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 262 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 10% |
| Cholesterol3mg | 1% |
| Sodium364mg | 16% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber6g | 21% |
| Total Sugars4g | |
| Protein8g | |
| Vitamin C41mg | 206% |
| Calcium82mg | 6% |
| Iron2mg | 12% |
| Potassium195mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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