Dinner made easy!

Thanks to bottled Italian dressing jazzed up with lemon zest and juice, this refreshing toss gets a zingy pop

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Bean 'n' Pasta Salad

8 oz. penne pasta

6 oz. green beans, trimmed

¼ cup bottled Italian dressing

½ tsp. grated lemon zest

1 tsp. lemon juice

1 cup cooked cannellini and/or pinto beans

1 plum tomato, coarsely chopped

¼ cup sliced fresh basil leaves

¼ tsp. salt

¼ tsp. pepper

• In large pot of salted boiling water, cook pasta according to package directions for al dente, adding beans during last 2 min. of cooking. Drain.

• In jar with tight-fitting lid, combine dressing, lemon zest and juice; cover. Shake until well blended. In large bowl, combine pasta mixture, cannellini or pinto beans, tomato and basil. Pour in dressing mixture and season with salt and pepper; toss until evenly coated and combined.

Servings: 4. Active time: 15 min. Total time: 25 min.

Calories: 340 Protein: 11g Fat: 7g (2g sat.) Chol.: 0mg Carbs.: 56g Sodium: 360mg Fiber: 6g Sugar: 5g

Strawberry Mojitos

Muddle fresh fruit with mint and sugar to create the base for our take on a Cuban favorite

4 limes

1 cup strawberries, trimmed, quartered + additional

⅔ cup fresh mint leaves

¼ cup sugar

6 oz. light rum

Ice cubes