Minestrone Pasta Salad

Name: Minestrone Pasta Salad
Prep time: 15 min
Total time: 15 min
Yield: 13 servings
Cuisine: Europe, Italian
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

Total Time Prep: 15 min. + chilling

Yield 13 servings

Test Kitchen Approved

"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."

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.

"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."

Recipe Creator