Italian Pasta & Bean Salad

PREP TIME: 15 MIN

INGREDIENTS

  • 2 cups uncooked rotini pasta
  • 1/2 cup prepared pesto
  • 1 can (15 ounces) READ 3 Bean Salad, drained
  • 1 cup grape or cherry tomatoes, halved
  • 3/4 cup fresh mozzarella bocconcini (cut balls in halves or quarters)*
  • 1/4 cup toasted walnuts, optional
  • 1/4 cup (1 ounce) shredded fresh Parmesan cheese

DIRECTIONS

Makes 6 (1 cup) servings.

  1. Cook pasta according to package directions; drain and rinse under cold running water. In bowl, combine pesto with pasta to coat well.
  2. Combine pasta with drained bean salad. Stir in tomatoes and mozzarella, refrigerate. To serve, sprinkle walnuts and cheese over top.
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*3/4 cup of any type of mozzarella may be substituted for the bocconcini.

NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 316 calories; 34 g carbohydrate; 11 g protein; 15 g fat; 527 mg sodium; 13 mg cholesterol; 3 g dietary fiber; 2 mg iron; <1 mg thiamin; 395 IU Vitamin A; 5 mg Vitamin C.

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