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Minestrone Salad

Categories: Low-fat, Vegetarian
Type: Salads

Everything from parmesan cheese and rotini pasta, to green beans and kidney beans, finds its way into this chilled salad.

Serves: 9 cups


  • 8 ounces rotini pasta (about 3 cups)
  • 1 cup 1-inch pieces young tender green beans (about 1/3 pound), or 1 cup frozen (unthawed) green beans
  • 1 can (15 ounces) red kidney beans, rinsed and drained
  • 1 small zucchini, quartered lengthwise and thinly sliced (about 1 cup)
  • 1 cup coarsely shredded cabbage
  • 1 cup chopped seeded plum tomatoes (about 3 medium)
  • 1/2 cup bottled nonfat or reduced-fat Italian salad dressing
  • 1/4 cup grated nonfat or regular Parmesan cheese
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground black pepper

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  1. Cook the pasta al dente according to package directions. About 4 minutes before the pasta is done, add the green beans, and cook until the pasta is al dente and the beans are crisp-tender. Drain, rinse with cold water, and drain again.
  2. Place the pasta mixture in a large bowl. Add the kidney beans, zucchini, cabbage, and tomatoes, and toss to mix well. Add the salad dressing, Parmesan, basil, and pepper, and toss to mix well.
  3. Cover the salad, and chill for at least 2 hours before serving. Toss in a little more dressing just before serving if the salad seems too dry.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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