Minestone Pasta Salad
By Karen R. from Bridgewater Middle School, Orlando, FL.
Description
With the traditional Italian passion for freshness and color, comes the Mineestone Pasta Salad. While savoring the authentice combination of pasta, fresh vegetables andd legumes, you can almost feel a soft summer Mediterrnean breeeze.
Nutrition Facts
Serving size: 1 C pasta with 8 oz minestrone
| Calories | 351.7 |
| From Fat | 3.6% |
| From Saturated Fat | .4% |
| From Sugar | 10.4% |
| Sodium | 595.1mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Whole wheat pasta | oz/12 | oz/100 |
| Fresh tomato, diced | C/1 | C/8.5 |
| Low sodium kidney beans | C/3 | C/25 |
| Shredded carrot | C/1 | C/8.5 |
| Diced celery | C/1 | C/8.5 |
| Chopped parsley | C/.25 | C/2 |
| Chopped green onion | C/.25 | C/2 |
| Mrs. Dash | tsp/1.5 | tsp/12.5 |
| Dried oregano | tsp/1 | tsp/12.5 |
| Fat free prepared balsamic vinaigrette | 0z/6 | fl oz/50 |
Preparation
Cook pasta in boiling water for 8 minutes so that it is still a little firm. Rinse in cold water. Drain well. Plajce in a large bolw and cover. Keep chilled
In pasta mixing bolw placea ll other ingredients and mix. Let stand so that the flavors can marry in the refrigerator, preferrably over night.
When ready to serve place serving of pasta on bootom of bowl. Place 8 oz portion of minestrone mix on top.
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