Veggie Salad Pasta Toss
Ingredients
- 3 cups whole wheat penne pasta uncooked
- 2 cups halved trimmed fresh Hillside Green House green beans
- 2 carrots
- 1 cucumber
- 1 yellow zucchini
- 1 cup cherry tomatoes halved
- 1/2 cup Italian Sun Dried Tomato Dressing divided
- 1/4 cup fresh parsley
- 1/4 cup parmesan Romano & asiago shredded cheese
Instructions
- Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
- 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.
- Drain pasta mixture. Rinse with cold water until cooled. Drain well. Add to vegetable mixture with remaining dressing, parsley, & cheese; mix lightly. Refrigerate 1 hour.