Contadina® Insalata Minestrone - cooking recipe

Ingredients

4 ounces dry rotini pasta
1 (14.5 ounce) can Contadina(R) Petite Diced Tomatoes, drained
1 (15 ounce) can white beans, rinsed and drained
3/4 cup diced zucchini
3/4 cup diced yellow bell pepper
3/4 cup diced carrot
1/2 cup frozen peas, thawed
1/4 cup chopped fresh basil
2 tablespoons finely diced red onion
Grated Parmesan cheese (optional)
Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Contadina(R) Tomato Paste
1 tablespoon chopped fresh oregano
1 clove garlic, minced
Salt and black pepper to taste

Preparation

Cook pasta according to package directions. Drain and rinse with cold water.
Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
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.