minestrone pasta salad
(1 rating)
The classic Italian Minestrone soup gets a makeover and is served in salad form. It's convenient and versatile in that the recipe can be served as a hot side dish, or let it cool and serve it later as a chilled salad. It's a colorful and tasty salad that would be great to take to a potluck or picnic lunch. Double the ingredients, and you'll have a great lunch salad to take to work for the week. For extra fiber and healthier option, use whole-wheat pasta shells.
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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For minestrone pasta salad
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3 cuncooked medium pasta shells (about 7 1/2 ounces)
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2/3 citalian dressing (bottled, or homemade)
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1/2 cfresh shredded parmesan cheese
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2 mdcarrots, sliced
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1 mdgreen bell pepper, chopped
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19 ozcan red kidney beans, rinsed and drained
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15 ozcan chickpeas (garbanza beans), rinsed and drained
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14 1/2 ozcan italian style diced tomatoes, drained
How To Make minestrone pasta salad
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1Cook and drain pasta as directed on package.
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2Toss drained pasta with all remaining ingredients. Serve warm or cold.
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Categories & Tags for Minestrone Pasta Salad:
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