-
Prep
20
min
-
Total
20
min
-
Servings
12
Combine the best ingredients from everyone’s favorite Italian soup to create a spectacular pasta salad.
Ingredients
-
5
cups uncooked bow tie (farfalle) pasta (12 oz) -
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed -
1
package (3.5 oz) sliced pepperoni -
4
Italian plum tomatoes, coarsely chopped -
1/2
cup chopped green bell pepper -
1/4
cup chopped fresh parsley -
1/4
cup shredded fresh Parmesan cheese (1 oz) -
Freshly ground black pepper, if desired -
1
bottle (8 oz) Italian salad dressing (3/4 cup)
Steps
-
1
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
-
2
In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately, or cover and refrigerate until serving time.
Tips from the Betty Crocker Kitchens
-
tip 1
Any medium-sized pasta can be used in place of the bow tie pasta.
Nutrition
280 Calories, 13g Total Fat, 10g Protein, 32g Total Carbohydrate, 3g Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 280
- Calories from Fat
- 110
- Total Fat
- 13g
- 19%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 470mg
- 20%
- Potassium
- 260mg
- 8%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 3g
- Protein
- 10g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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