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Veggie Salad-Pasta Toss

Name: Veggie Salad-Pasta Toss
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10 servings, 1-1/3 cups (325 mL) each
Ingredients: 3 cups whole wheat penne pasta, uncooked; 2 cups halved trimmed fresh green beans; 2 carrots; 1 cucumber; 1 yellow zucchini; 1 cup cherry tomatoes, halved; 1/2 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided; 1/4 cup chopped fresh parsley; 1/4 cup Kraft Parmesan, Romano & Asiago Shredded Cheese

14 Review(s)

1 Hr 25 Min

Prep : 15 Min Cook: 1 Hr 10 Min

This pasta salad is brimming with whole wheat pasta, fresh vegetables and shredded cheese. Celebrate the summer harvest with our Veggie Salad-Pasta Toss recipe!

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10 Servings

Original recipe yields 10 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

3 cups whole wheat penne pasta, uncooked

2 cups halved trimmed fresh green beans

2 carrots

1 cucumber

1 yellow zucchini

1 cup cherry tomatoes, halved

1/2 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided

1/4 cup chopped fresh parsley

1/4 cup Kraft Parmesan, Romano & Asiago Shredded Cheese

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How do I make it ?

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Step 1

Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.

Step 2

Meanwhile, cut carrots, cucumber and zucchini lengthwise in half, then crosswise into thin diagonal slices; place in large bowl. Add tomatoes and 1/4 cup dressing; toss to coat. Let stand 10 min.

Step 3

Drain pasta mixture. Rinse with cold water until cooled; drain well. Add to vegetable mixture with remaining dressing, parsley and cheese; mix lightly. Refrigerate 1 hour.

Kraft Kitchen Tips!

Substitute

Mix 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, 2 Tbsp. fresh lemon juice and 2 tsp. dried oregano leaves. Use instead of the sun-dried tomato dressing.

Nutrition

Calories

140

Calories From Fat

% Daily Value

Total fat 0 g

Saturated fat 1 g

5 %

Cholesterol 5 mg

Sodium 190 mg

8 %

Total carbohydrate 23 g

8 %

Dietary fibre 0 g

Sugars 5 g

Protein 5 g

Vitamin A

25 %

Vitamin C

20 %

Calcium

6 %

Iron

8 %

Servings

10 servings, 1-1/3 cups (325 mL) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.