This is the kind of glorious pasta salad you might find under the Tuscan sun—made with Italian white beans, shredded mozzarella and sliced fresh basil.
What You Need
Original recipe yields 12 servings
4 cups whole wheat penne pasta, uncooked
1 can (15.5 oz.) cannellini beans, rinsed
1 cup frozen corn, thawed
1/2 cup chopped red pepper s
2 green onion s, thinly sliced
1/2 cup KRAFT Creamy Italian Dressing
1 tsp. dried Italian seasoning
1 Tbsp. lemon juice
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/3 cup thinly sliced fresh basil leaves
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Let's Make It
Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well. Place in large bowl.
Add next 4 ingredients; mix lightly.
Mix dressing, seasoning and lemon juice until blended. Add to salad; toss to coat. Add cheese and basil; mix lightly.
Substitute fresh parsley for the basil.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.