minestrone pasta salad

Name: Minestrone Pasta Salad
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 3 cup(s) uncooked medium pasta shells (about 7 1/2 ounces); 2/3 cup(s) italian dressing (bottled, or homemade); 1/2 cup(s) fresh shredded parmesan cheese; 2 medium carrots, sliced; 1 medium green bell pepper, chopped; 19 ounce(s) can red kidney beans, rinsed and drained; 15 ounce(s) can chickpeas (garbanza beans), rinsed and drained; 14 1/2 ounce(s) can italian style diced tomatoes, drained

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Vickie Parks

Renton, WA

Updated on Apr 4, 2016

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.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make minestrone pasta salad

Step 1

Cook and drain pasta as directed on package.

Step 2

Toss drained pasta with all remaining ingredients. Serve warm or cold.
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