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