Minestrone Style Pasta Salad Recipes

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MINESTRONE-STYLE PASTA SALAD



Minestrone-Style Pasta Salad image

A medley of vegetables and beans puts the minestrone in this Minestrone-Style Pasta Salad.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 6 servings

Number Of Ingredients 7

1 cup wagon wheel pasta, cooked, drained
1 can (19 oz.) kidney beans, rinsed
3 tomatoes, seeded, chopped
2 green peppers, chopped
2 green onions, chopped
1/2 cup KRAFT VIVA Italian Dressing
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Combine first 5 ingredients in large bowl. Add dressing; toss to coat.
  • Refrigerate several hours or until chilled.
  • Sprinkle with cheese just before serving; mix lightly.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 10 g

MINESTRONE PASTA SALAD



Minestrone Pasta Salad image

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

3 cups (7 1/2 ounces) uncooked medium pasta shells
2/3 cup Italian dressing
1/2 cup shredded Parmesan cheese
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 can (14 1/2 ounces) Italian-style stewed or diced tomatoes, drained

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



Minestrone Salad image

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

12 ounces fingerling or baby red potatoes
8 ounces green beans, cut in half
1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound gemelli or tubetti (or any short pasta you choose)
1/2 cup pesto
one 15 1/2-ounce can cannellini beans (drained and rinsed)
one 6-ounce jar roasted peppers, sliced into strips
salt and pepper to taste

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



Minestrone Pasta Salad image

"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

3 cups uncooked medium pasta shells
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 medium green pepper, chopped
2/3 cup fat-free Italian salad dressing
1/2 cup grated Parmesan cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped green onions

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 SALAD



Minestrone Salad image

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

5 cups uncooked bow tie (farfalle) pasta (12 oz)
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 package (3.5 oz) sliced pepperoni
4 Italian plum tomatoes, coarsely chopped
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1/4 cup shredded fresh Parmesan cheese (1 oz)
Freshly ground black pepper, if desired
1 bottle (8 oz) Italian salad dressing (3/4 cup)

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

CONTADINA® INSALATA MINESTRONE



Contadina® Insalata Minestrone image

The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Time 30m

Yield 6

Number Of Ingredients 16

4 ounces dry rotini pasta
1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained
1 (15 ounce) can white beans, rinsed and drained
¾ cup diced zucchini
¾ cup diced yellow bell pepper
¾ cup diced carrot
½ cup frozen peas, thawed
¼ cup chopped fresh basil
2 tablespoons finely diced red onion
¼ cup Grated Parmesan cheese
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons Contadina® Tomato Paste
1 tablespoon chopped fresh oregano
1 clove garlic, minced
Salt and black pepper to taste

Steps:

  • Cook pasta according to package directions. Drain and rinse with cold water.
  • Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
  • Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 33.6 g, Cholesterol 2.9 mg, Fat 10.7 g, Fiber 6 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 363.7 mg, Sugar 3.5 g

MINESTRONE SALAD



Minestrone Salad image

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

1 teaspoon coarse salt, plus more for seasoning
8 ounces gemelli or other pasta, such as penne or rotini
4 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 carrot, peeled and cut into 1/2-inch dice
1 zucchini (about 6 ounces), cut into 1/2-inch dice
4 ounces green beans, cut into 1-inch pieces
1 1/4 cups corn kernels, cut from 1 ear, or frozen
Freshly ground pepper
2 tablespoons balsamic vinegar
One 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped

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



Minestrone Pasta Salad image

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

1 cup wagon wheel pasta, cooked, drained
1 can (15-1/2 oz.) kidney beans, drained, rinsed
3 medium tomatoes, seeded, chopped
2 green peppers, chopped
2 green onions, chopped
1/2 cup KRAFT Fat Free Italian Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

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

SUMMER MINESTRONE SALAD



Summer Minestrone Salad image

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

1 package Bear Creek® Minestrone Soup Mix
5 cups water
2 cups Green Giant® Whole Kernel Sweet Corn
1 (14 ounce) can chickpeas, rinsed and drained
2 tablespoons red wine vinegar
3 medium (4-1/8" long)s chopped green onions
3 tablespoons chopped fresh parsley

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 PASTA SALAD



Minestrone Pasta Salad image

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

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 medium carrots, sliced
1 medium 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

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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