Ingredients

• 4 ounces dry rotini pasta
• 1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained
• 1 (15 ounce) can white beans, rinsed and drained
• 3/4 cup diced zucchini
• 3/4 cup diced yellow bell pepper
• 3/4 cup diced carrot
• 1/2 cup frozen peas, thawed
• 1/4 cup chopped fresh basil
• 2 tablespoons finely diced red onion
• Grated Parmesan cheese (optional)
• Dressing:
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons Contadina® Tomato Paste
• 1 tablespoon chopped fresh oregano
• 1 clove garlic, minced
• Salt and black pepper to taste

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Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
3. Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.