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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 13 |
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My husband's favorite soup is minestrone...but during warmer weather, we enjoy this pasta salad, writes Rosemary Swope of Springfield, Missouri. I goes great with anything grilled. Ingredients:
3 cups uncooked medium pasta shells |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) italian diced tomatoes, drained |
1 medium green pepper, chopped |
2/3 cup fat-free italian salad dressing |
1/2 cup grated parmesan cheese |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/4 cup chopped green onions |
Directions:
1. Cook pasta according to package directions. In a large bowl, combine the remaining ingredients. Drain pasta and rinse in cold water; add to bean mixture and toss to coat. Cover and refrigerate for 3-4 hours before serving. Yield: 13 servings.
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