This Tuscan House Italian Pasta Salad is hearty with beans, olives, tomatoes and more—and it's all ready to serve in just 20 minutes.
What You Need
Original recipe yields 11 servings
12 oz. tri-color veggie pasta
1 can (15 oz.) dark red kidney beans, drained and rinsed
1 can (2.25 oz.) black olives, drained
1 cup chopped assorted pepper s (I used 2 small sweet and 1 Anaheim)
1 cup diced cucumber
1 diced Roma tomato
1-1/2 cups KRAFT Tuscan House Italian Dressing
1 cup KRAFT Shredded Italian* Five Cheese Blend
1/2 tsp. black pepper
2 oz. pepperoni (about 35 pieces)
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* Made with quality cheeses crafted in the USA.
Let's Make It
COOK pasta according to package directions. Rinse to cool completely; drain.
MIX in kidney beans, olives, cucumber and tomato.
ADD dressing and pepper; stir in.
SPRINKLE in cheese; blend. Add pepperoni. Refrigerate until serving.
Note: After refrigeration, salad may need to be tossed with additional dressing.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
11 (1-cup) servings
* 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.