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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

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.

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