Minestrone Pasta Salad

Minestrone Pasta Salad Recipe

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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


  • 1Cook and drain pasta as directed on package.
  • 2Toss 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