Minestrone Pasta Salad Recipe

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"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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:13 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 13 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Minestrone Pasta Salad in Light & Tasty October/November 2003, p14

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Reviewed Mar. 25, 2015

"Simple and very tasty! I have used different colored peppers, red onions instead of green, added green olives with the black - it is good with whatever you have on hand!"

Reviewed Feb. 8, 2012

"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!"

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