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Veggie Salad-Pasta Toss

Veggie Salad-Pasta Toss recipe
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kraft
recipe by: kraft

What You Need

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

Make It

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 and cheese; mix lightly. Refrigerate 1 hour.

kraft kitchens tips

Substitute
Mix 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, 2 Tbsp. fresh lemon juice and 2 tsp. dried oregano leaves. Use instead of the sun-dried tomato dressing.

nutritional information

K:46040v0ec:123959

most recent review

"I added more cheese. The dressing is as good as you can buy!"
reviewed by: cook
on: 8/18/2011
 cook

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