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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."
  • 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


  • 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.

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Average Rating:
  • stephsams
    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!

  • FrenziedFeline
    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!