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  1. This Italian-flavored pasta salad contains fresh fennel cut into thin slices. If you wish, snip the feathery foliage at the top of the fennel to garnish the salad, or sprinkle it with a handful of chopped fresh basil.

  2. SALAD 8 oz. mostaccioli (tube-shaped pasta), cooked, drained 1 cup diced tomatoes 1/2 cup thinly sliced fennel*

  3. medium zucchini, halved lengthwise, sliced 1/2 medium red bell pepper, chopped 1/2 medium yellow bell pepper, chopped 1 (15-oz.) can red kidney beans, rinsed, drained VINAIGRETTE 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon chopped fresh basil 2 teaspoons chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 garlic clove, minced 1. Combine all salad ingredients in large bowl.

  4. Combine all vinaigrette ingredients in medium bowl. Toss salad with vinaigrette.

  5. TIP *Fennel is a vegetable with a mild anise-like flavor. It has a round base and long fronds.

  6. servings PER SERVING: 290 calories, 8 g total fat (1 g saturated fat), 10 g protein, 45 g carbohydrate, 0 mg cholesterol, 590 mg sodium, 6 g fiber


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