Real Recipes From Real Home Cooks ®

minestrone pasta salad

(1 rating)
Recipe by
Vickie Parks
Renton, WA

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.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For minestrone pasta salad

  • 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 md
    carrots, sliced
  • 1 md
    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.