White Bean Pasta Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| Salad Ingredients: | |
| 2 (14. 5 oz. can) white bean | Drained and rinsed. (may use other type of bean) |
| 8 oz. low fat Mozzarella cheese, shredded | For vegan: use vegan mozzarella cheese |
| 16 oz. Rotini pasta | For vegan: use vegan pasta |
| 1 cup diced zucchini | Washed, trimmed and diced |
| 1/2 cup diced yellow bell pepper | Washed, trimmed and diced |
| 1/2 cup diced carrot | Washed, peeled and diced |
| 1/2 cup frozen peas | Thawed |
| 1 small red onion | Washed, peeled, and finely chopped |
| 2 Tablespoons parsley flakes | |
| 1/4 cup parmesan cheese | For vegan: use vegan Parmesan cheese |
| Dressing: | |
| 1/4 cup olive oil | |
| 1/2 cup red wine vinegar | |
| 2 Tablespoon tomato paste | |
| 1 teaspoon dried basil | |
| 1 teaspoon dried oregano | |
| 2 cloves garlic | Washed, peeled and minced |
| 1/4 teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to package directions. | |
| 2 | Drain and rinse with cold water. | |
| 3 | Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl. | |
| 4 | Whisk together dressing ingredients in a small bowl. | |
| 5 | Pour over salad and mix well. | |
| 6 | Refrigerate at least 10 minutes for flavors to blend before serving. | |
| 7 | Serve with grated Parmesan cheese, if desired. | |
| 8 | Serve chilled. |
