Minestrone Pasta Salad

Minestrone Pasta Salad
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Minestrone Pasta Salad calories by ingredient


Introduction

Too hot for soup, but still have a craving for minestrone? Try this delicious and healthy pasta salad. From July/August 2016 issue of Cuisine at Home Too hot for soup, but still have a craving for minestrone? Try this delicious and healthy pasta salad. From July/August 2016 issue of Cuisine at Home
Number of Servings: 12

Ingredients

    6 oz Rice Shell Pasta
    1 cup Green Beans, fresh
    1 can (15.5oz) Kidney beans dark red, drained and rinsed
    1 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 Vinegar
    3 tbsp Extra Virgin Olive Oil
    3 tbsp grated Onions, raw
    2 tbsp Garlic
    1 tsp Dijon Mustard
    2 tsp Italian Seasoning
    0.5 tsp Crushed Red Pepper

Tips

Make this ahead of time. The longer it sits the more flavorful it becomes.


Directions

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.