Fresh Herb Infused Cannellini Whole Wheat Pasta Salad
By Michaeleen R., Marshall G. and Kim T. from Fremont City Schools, Fremont, Ohio 43420.
Description
The combination of fragrant herbs and colorful crisp vegetables kicks up the cannellini beans and whole wheat pasta to a delectable level.
Nutrition Facts
Serving size: 8 oz.
| Calories | 462 |
| From Fat | 8.8% |
| From Saturated Fat | 2% |
| From Sugar | 5% |
| Sodium | 1.105mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| whole wheat penne pasta | 8oz | 48 oz |
| cannellini beans | 15 oz | 90 oz |
| red bell pepper | 1/2 each | 3 each |
| oregano, fresh | 1 tbl. | 6 tbl. |
| basil, fresh | 1/2 tbl. | 3 tbl. |
| yellow cherry tomatoes, fresh | 1/2 pt | 3 pt. |
| buttermilk, low fat | 3/4 cup | 4.5 cups |
| sour cream non-fat | 1/4 cup | 1 1/2 cup |
| mayonnaise fat-free | 2 tbl. | 12 tbl. |
| Parmesan cheese, grated | 2 tbl. | 12 tbl. |
| chives, fresh | 1/2 tsp. | 1 tbl. |
| granulated garlic | 1/4 tsp. | 1 1/2 tsp. |
| salt | 1/8 tsp. | 3/4 tsp. |
| black pepper, fresh ground | 1/8 tsp. | 3/4 tsp. |
Preparation
Bring water to a boil, add pasta and cook accordingly. Cool down and set aside.
To the pasta add Cannellini Beans, juliened peppers, oregano, basil and yellow tomatoes and refrigerate.
Add all ingredients of dressing together in a mixing bowl, whisk well until blended. Add dressing to pasta and vegetables, fold to coat well. Refrigerate 1/2 hour, fold salad again to make sure it is well coated before serving.
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