Minestrone Salad

• 4 ounces uncooked dried vermicelli or angel hair pasta (capellini), broken into 2-inch pieces
• 1 cup matchstick carrots
• 1 cup grape tomatoes
• 1/4 cup chopped fresh basil
• 1 medium (1 cup) zucchini, cut into julienne strips
• 1 medium (1 cup) yellow bell pepper, coarsely chopped
• 1 (15-ounce) can garbanzo beans, rinsed, drained
• 1 (6-ounce) jar marinated artichoke hearts, drained
• 1/4 pound (1/2-inch thick slice) LAND O LAKES Deli Monterey Jack Cheese, cut into 1/2-inch cubes
• 1/2 cup red wine vinaigrette
• Salt and pepper, as desired
• Fresh spinach leaves, if desired

1. In large bowl combine vermicelli and all remaining salad ingredients except vinaigrette.

vermicelli, matchstick carrots, grape tomatoes, fresh basil, zucchini, yellow bell pepper, garbanzo beans, land, red wine vinaigrette, salt, fresh spinach leaves

Taken from www.landolakes.com/recipe/2602/minestrone-salad (may not work)