Minestrone Pasta Salad Recipes
SUMMER MINESTRONE SALAD
This versatile dish can be featured as a starter, a side or an entrée! It's delicious served warm or cold, making it the perfect summer recipe using the minestrone soup mix you have in your pantry.
Provided by Bear Creek
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
- Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
- Stir in remaining ingredients.
- Serve warm, room temperature, or chilled.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 39.5 g, Fat 1.3 g, Fiber 6.4 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 1194.6 mg, Sugar 5.6 g
MINESTRONE SALAD
This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.
MINESTRONE PASTA SALAD
Laden with pasta, beans, peppers and tomatoes (just like the soup), this tasty salad version of minestrone gets a toss with Cheddar and Italian dressing.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Mix pasta, beans, tomatoes, green peppers and onions in large bowl. Add dressing; toss to coat. Cover. Refrigerate.
- Sprinkle with cheese just before serving; toss lightly.
Nutrition Facts : Calories 170, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g
MINESTRONE SALAD
Combine the best ingredients from everyone's favorite Italian soup to create a spectacular pasta salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
- In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
MINESTRONE PASTA SALAD
This traditional beans-and-pasta dish is on the table in only 20 minutes. Now that's quick!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 21m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- Toss pasta and remaining ingredients. Serve warm or cold.
Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
MINESTRONE SALAD
Provided by Susan Spungen
Categories Salad Bean Pasta Potato Vegetable Vegetarian Dinner Asparagus Green Bean Legume Bell Pepper Root Vegetable Summer Advance Prep Required Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
- 2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.
- 3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
- 4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.
MINESTRONE PASTA SALAD
"My husband's favorite soup is minestrone...but during warmer weather, we enjoy this pasta salad," writes Rosemary Swope of Springfield, Missouri. "I goes great with anything grilled."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 13 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large bowl, combine the remaining ingredients. Drain pasta and rinse in cold water; add to bean mixture and toss to coat. Cover and refrigerate for 3-4 hours before serving.
Nutrition Facts :
MINESTRONE PASTA SALAD
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...
Provided by Vickie Parks
Categories Pasta Salads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cook and drain pasta as directed on package.
- 2. Toss drained pasta with all remaining ingredients. Serve warm or cold.
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WARM MINESTRONE PASTA SALAD | SHARE THE PASTA
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Servings 6Estimated Reading Time 1 min
- Preheat oven to 400 degrees F. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread squash onto baking sheet lined with parchment paper and roast for about 30 minutes until vegetable is tender and begins to brown.
- Meanwhile, cook ditalini according to package instructions until al dente. Drain. Refresh under cold running water, drain again. Place pasta in a large bowl and toss with 1 tablespoon olive oil. Add beans, onion, carrot, celery and roasted squash.
- In a small skillet over med -low heat add remaining 4 tablespoons olive oil and garlic. Heat until garlic begins to tenderize. Whisk together sugar red wine vinegar and balsamic vinegar in a small bowl and slowly add to hot oil. Simmer 2-3 minutes.
- Pour contents of skillet over pasta mixture. Toss well. Sprinkle with Parmesan cheese and garnish with tomato wedges. Serve warm.
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5/5 Category SaladCuisine ItalianTotal Time 30 mins
- In a large bowl, add the remaining ingredients and toss until well coated. Chill covered for one hour before serving.
MINESTRONE PASTA SALAD RECIPE - CUISINE AT HOME
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Servings 12Calories 197 per servingCategory Side Dishes
- For the salad, cook pasta in a 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 together vinegar, oil, onion, garlic, Dijon, Italian seasoning, and pepper flakes; season with salt and black pepper.
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- Cook pasta in salted water according to package directions, but make sure it is fully cooked. You want it past al dente, but not soggy. Drain, and rinse the cooked pasta with cold water. Set aside while you prepare the other ingredients.
- Cut the onion, celery, carrot, and zucchini into pieces that are similar in size, about ½ inch. Heat a large pan to medium heat, and sauté the veggies in a bit of olive oil just until the “rawness” is gone - about 5 minutes. They should still be quite al dente. Season veggies with salt and pepper to taste. Transfer the veggies to a large mixing bowl.
- If using frozen green beans, thaw them in warm water before assembling the salad. If using fresh green beans, cut them into 1 inch pieces, and add them to the pasta during the last minute of cooking
MINESTRONE PASTA SALAD | READY SET EAT
From readyseteat.com
Cuisine ItalianCategory Salad, Pasta, Main DishServings 4Total Time 25 mins
- Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
- Meanwhile, place beans, drained tomatoes, zucchini and carrots in large bowl. Add dressing and pepper; toss together.
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