Minestrone Pasta Salad

Minestrone Pasta Salad

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Vickie Parks

By
@Northwestgal

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 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

Step-by-Step

  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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