Minestrone Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 oz Rice Shell Pasta 1 cup Green Beans, fresh1 can (15.5oz) Kidney beans dark red, drained and rinsed1 cup cherry tomatoes, halved or quarted 1 cup Cauliflower, small florets 1 cup, sliced and quartered Zucchini 1 cup, sliced Carrots 1 cup, diced Celery 1 cup, sliced Fennel 1 cup (about 8 oz) diced Parmesan Cheese, hard 3/4 cup Red Wine Vinegar3 tbsp Extra Virgin Olive Oil 3 tbsp grated Onions, raw 2 tbsp Garlic 1 tsp Dijon Mustard2 tsp Italian Seasoning 0.5 tsp Crushed Red Pepper
For salad, cook pasta in a large pot of boiling salted water according to package directions. Add green beans in the last 5 minutes of cooking. Drain and rinse with cold water.
Toss pasta and green beans with kidney beans, tomatoes, cauliflower, zucchini, carrots, celery, fennel, and Parmesan in a large bowl.
For the vinaigrette, whisk vinegar, oil, onion, garlic, Dijon, Italian seasoning, and pepper flakes; season with salt and pepper.
Toss salad with vinaigrette; chill at least one hour and serve.
Serving Size: Makes 12 servings (14 cups)
Number of Servings: 12
Recipe submitted by SparkPeople user KRISTIN9924.
Toss pasta and green beans with kidney beans, tomatoes, cauliflower, zucchini, carrots, celery, fennel, and Parmesan in a large bowl.
For the vinaigrette, whisk vinegar, oil, onion, garlic, Dijon, Italian seasoning, and pepper flakes; season with salt and pepper.
Toss salad with vinaigrette; chill at least one hour and serve.
Serving Size: Makes 12 servings (14 cups)
Number of Servings: 12
Recipe submitted by SparkPeople user KRISTIN9924.
Nutritional Info Amount Per Serving
- Calories: 208.5
- Total Fat: 8.5 g
- Cholesterol: 12.9 mg
- Sodium: 494.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.9 g
- Protein: 11.0 g
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