Minestrone Pasta Salad

By dashy_65

Ingredients

• 3 cups (7 1/2 ounces) uncooked medium pasta shells
• 2/3 cup fat-free Italian dressing
• 1/2 cup shredded Parmesan cheese
• 2 medium carrots, sliced (1 cup)
• 1 medium green bell pepper, chopped (1 cup)
• 1 can (19 oz) red kidney beans, drained, rinsed
• 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
• 1 can (14 1/2 ounces) Italian-style stewed or diced tomatoes, drained

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

Cook and drain pasta as directed on package.
Toss pasta and remaining ingredients. Cover and refrigerate 3 to 4 hours. Serve warm or cold.

210 cal, 2 g fat, 665mg sodium, 31g carb, 6g fiber, 10g protein