Veggie Salad-Pasta Toss Recipe

Name: Veggie Salad-Pasta Toss
Prep time: 15 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 carrot s; 1 cucumber; 1 yellow zucchini; 1 cup cherry tomatoes , halved; 1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing , divided; 1/4 cup chopped fresh parsley; 1/4 cup Kraft Parmesan, Romano & Asiago Shredded Cheese

Ingredients

3 cups whole wheat penne pasta , uncooked
2 cups halved trimmed fresh green beans
2 carrot s
1 cucumber
1 yellow zucchini
1 cup cherry tomatoes , halved
1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing , divided
1/4 cup chopped fresh parsley
1/4 cup Kraft Parmesan, Romano & Asiago Shredded Cheese

PREP TIME 15m	TOTAL TIME 1h25m
YIELD 10 servings, 1-1/3 cups (325 mL) each

Instructions

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

Side Dishes