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Minestrone Pasta Salad Recipe

"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."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Minestrone Pasta Salad Recipe

Prep: 15 min. + chilling

Yield: 13 Servings

15 15

Ingredients

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

Directions

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. Yield: 13 servings.

Nutritional Analysis: One serving (3/4 cup) equals 210 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 665 mg sodium, 37 g carbohydrate, 6 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

Originally published as Minestrone Pasta Salad in Light & Tasty October/November 2003, p14

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Minestrone Pasta Salad

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(1-1) of 1 reviews

Reviewed on Feb. 08, 2012 by FrenziedFeline

Yum! I've made this several times. Instead I double the olives, red peppers or half red and half green, and use fresh shredded Parmesan, and fresh seeded tomatoes. I've used different dressings, too. Love it!