Minestrone Pasta Salad

Minestrone Pasta Salad

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Vickie Parks


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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10 Min
15 Min
Stove Top


  • 3 c
    uncooked medium pasta shells (about 7 1/2 ounces)
  • 2/3 c
    italian dressing (bottled, or homemade)
  • 1/2 c
    fresh shredded parmesan cheese
  • 2 medium
    carrots, sliced
  • 1 medium
    green bell pepper, chopped
  • 19 oz
    can red kidney beans, rinsed and drained
  • 15 oz
    can chickpeas (garbanza beans), rinsed and drained
  • 14 1/2 oz
    can italian style diced tomatoes, drained

How to Make Minestrone Pasta Salad


  1. Cook and drain pasta as directed on package.
  2. Toss drained pasta with all remaining ingredients. Serve warm or cold.

Printable Recipe Card

About Minestrone Pasta Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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