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Pasta Salad with Cannellini Beans

Serving: 40 - 1/2 cup servings

Ingredients

  • 2-1/4 lbs of Rotini Pasta, whole grain, dry
  • 1 lb of Grape Tomatoes
  • 15 oz of Cannellini Beans, canned
  • 6 cups of Spinach, raw & chopped
  • 1-1/4 cups of Cheddar cheese, reduced fat, shredded
  • 2 cups of Italian dressing, reduced fat

1 oz whole grains
1/4 oz meat/meat alternative

Steps

  1. Cook pasta according to package instructions. Allow to cool completely. Can be prepared one day ahead.
  2. Drain and rinse beans.
  3. Combine all ingredients except dressing. Refrigerate until ready for use.
  4. Before serving, toss with dressing.

Sourced from: Minnesota Public Schools

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