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.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
262 Calories
Recipe Instructions
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.
Ingredients
1 clove garlic, minced
¼ cup olive oil
¼ cup grated Parmesan cheese
¼ cup chopped fresh basil
1 tablespoon chopped fresh oregano
¼ cup red wine vinegar
1 pinch salt and black pepper to taste
½ cup frozen peas, thawed
¾ cup diced carrot
¾ cup diced yellow bell pepper
1 (15 ounce) can white beans, rinsed and drained
4 ounces dry rotini pasta
1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained
