Italian Vegetable Pasta Salad


Prep Time 25 MIN

Cook Time 0 MIN

Serves 10


  • 3 tbsp (45 mL) Hunt's® Tomato Paste
  • 1 can (540 mL) Aylmer® Accents® Chunky Stewed Tomatoes with Italian Seasonings, drained
  • 1-1/2 cups dry penne pasta, uncooked
  • 1/2 cup light Italian dressing
  • 1/4 teaspoon ground black pepper
  • 1 can (398 mL) dark red kidney beans, drained, rinsed
  • 1 cup quartered and sliced zucchini
  • 1/2 cup sliced baby carrots
  • 1/4 cup grated Parmesan cheese

A summer pasta salad recipe combines pasta with kidney beans, flavored tomatoes, zucchini and carrots tossed with Italian dressing


  1. Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
  2. Meanwhile, combine Italian dressing, tomato paste and pepper in large bowl. Add cooked pasta and all remaining ingredients, except cheese; gently toss together.
  3. Sprinkle with cheese just before serving.

Chef's Tip:

This pasta salad may be made up to a day ahead of serving; keep refrigerated.