Fresh Herb Infused Cannellini Whole Wheat Pasta Salad

By Michaeleen R., Marshall G. and Kim T. from Fremont City Schools, Fremont, Ohio 43420.


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.

From Fat8.8%
From Saturated Fat2%
From Sugar5%


Ingredient 6 servings 50 servings
whole wheat penne pasta8oz48 oz
cannellini beans15 oz90 oz
red bell pepper1/2 each3 each
oregano, fresh1 tbl.6 tbl.
basil, fresh1/2 tbl.3 tbl.
yellow cherry tomatoes, fresh1/2 pt3 pt.
buttermilk, low fat3/4 cup4.5 cups
sour cream non-fat1/4 cup1 1/2 cup
mayonnaise fat-free2 tbl.12 tbl.
Parmesan cheese, grated2 tbl.12 tbl.
chives, fresh1/2 tsp.1 tbl.
granulated garlic1/4 tsp.1 1/2 tsp.
salt1/8 tsp.3/4 tsp.
black pepper, fresh ground1/8 tsp.3/4 tsp.


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.