Subscribe Donate

Close

Menu

/

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

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

Sourced from: Minnesota Public Schools

More Recipes

Fish Stew Fish Curry Strawberry Cucumber Salad

All Guides

School Garden Resources Classroom Lessons Advocate Materials Recipes How-To

© copyright 2024 - Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE)

Contact Us

Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE))
PO Box 213
Beverly, MA 01915

Phone: (413) 253-3844

Email: info@massfarmtoschool.org