Back to Minestrone Pasta Salad

Print Options


Card Sizes


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."
TOTAL TIME: Prep: 15 min. + chilling YIELD: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


  • 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.

Nutritional Facts

3/4 cup: 210 calories, 3g fat (1g saturated fat), 3mg cholesterol, 665mg sodium, 37g carbohydrate (0 sugars, 6g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

Reviews for Minestrone Pasta Salad

Sort By :

Average Rating
stephsams User ID: 4333326 223528
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!"

FrenziedFeline User ID: 2175556 65987
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!"

Loading Image