Minestrone Salad Recipes

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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



Summer Minestrone Salad image

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

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

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



Minestrone Salad image

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

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)

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



Minestrone Salad image

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.

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

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



Minestrone Pasta Salad image

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

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

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



Minestrone Salad image

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.

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

**MINESTRONE SALAD**

Perfect for cookouts, grilling, potlucks and more! There are others with the same name on the site but the ingredients are different in this one from Pillsbury Get Togethers Magazine. This one is fresh and light and can be a meal or a side dish. It is served cold so it can be made ahead and carted to wherever it needs to go. The pepperoni adds a punch of protein and color along with the red kidney beans. Any medium pasta works but the farfalle makes a great presentation. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Summer

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9



**minestrone Salad** image

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.

12 ounces bow tie pasta, uncooked (farfalle or any medium sized pasta)
15 . 5 oz can red kidney beans, drained & rinsed
3 1/2 ounces pepperoni, sliced
4 Italian plum tomatoes, coarsely chopped
1/2 cup green pepper, chopped
1/4 cup parsley, fresh, chopped
1/4 cup parmesan cheese, freshly shredded (1oz)
freshly pepper, freshly ground
8 ounces Italian dressing (3/4 cup)

MINESTRONE-STYLE SHRIMP SALAD

This shrimp salad is the perfect dish to serve as a small dinner for two. It's very light and refreshing. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18



Minestrone-Style Shrimp Salad image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, whisk together the lemon juice, oil, pesto, garlic, salt and pepper. Rinse pasta with cold water; drain. , In a large bowl, combine the pasta, beans, tomato, corn, celery, onion, carrot, red peppers, parsley and dressing. Divide salad greens between 2 plates; top with pasta mixture and shrimp. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 535 calories, Fat 23g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 719mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 10g fiber), Protein 21g protein.

1 cup uncooked tricolor spiral pasta
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons prepared pesto
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup canned white kidney or cannellini beans, rinsed and drained
1 medium tomato, chopped
1/4 cup fresh corn
2 tablespoons sliced celery
2 tablespoons diced red onion
2 tablespoons diced carrot
2 tablespoons roasted sweet red peppers, diced
2 tablespoons minced fresh parsley
2 cups Italian-blend salad greens
8 peeled and deveined cooked large shrimp
Grated Parmesan cheese, optional

MINESTRONE SALAD

Categories     Salad     Carrot     Boil

Yield serves 4

Number Of Ingredients 13



Minestrone Salad image

Steps:

  • Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add the 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 the onion and garlic, and cook until they begin to soften, about 2 minutes. Add the carrot, and cook until it softens, about 4 minutes. Add the zucchini, green beans, and corn. Cook until the vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in the 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.

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 garlic cloves, 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
1 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped

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



Minestrone Pasta Salad image

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 :

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

MINESTRONE SALAD

Make and share this Minestrone Salad recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12



Minestrone Salad image

Steps:

  • Cook macaroni according to package directions; drain.
  • Rinse with cold water and drain.
  • Combine macaroni, navy beans, carrots, celery, and parsley; mix well.
  • Combine next 5 ingredients; mix well.
  • Pour mayonnaise mixture over macaroni mixture, stirring well.
  • Chill at least 1 hour.
  • Line a salad bowl with romaine.
  • Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.

Nutrition Facts : Calories 326, Fat 14.5, SaturatedFat 1.9, Sodium 168.4, Carbohydrate 40.3, Fiber 7.9, Sugar 2.5, Protein 9

8 ounces elbow macaroni
1 (16 ounce) can navy beans, drained
3 medium carrots, peeled and shredded
1 1/2 cups chopped celery
1/4 cup chopped parsley
3/4 cup mayonnaise
1/2 cup vegetable oil
2 tablespoons cider vinegar
1 1/2 teaspoons seasoning salt
1/4 teaspoon seasoned pepper
romaine lettuce
tomatoes, sliced

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