Minestrone Pasta Salad

4 of 5
(15 ratings)
Total Time
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Pasta salad, inspired by Minestrone Soup, combines pasta with kidney beans, flavored tomatoes, zucchini and carrots for lots of flavor and color

  • 1-1/2 cups dry medium shells or mini penne pasta, uncooked
  • 1 can (16 oz each) dark red kidney beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 cup quartered and sliced zucchini
  • 1/2 cup sliced baby carrots
  • 1/2 cup light Italian dressing
  • 1/4 teaspoon ground black pepper
  • 1/4 cup shredded Parmesan cheese

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  1. Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
  2. Meanwhile, place beans, drained tomatoes, zucchini and carrots in large bowl. Add dressing and pepper; toss together.
  3. Add cooled pasta to vegetable mixture; toss together. Sprinkle with cheese just before serving.
Cook's Tips

This pasta salad may be made up to a day ahead of serving; keep refrigerated.

Cook's Tips

This pasta salad may be made up to a day ahead of serving; keep refrigerated.

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Nutrition Information
Calories: 292 View complete nutrition information
Reviews (12)

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Overall Rating

nevers July 08, 2014

nasy nasty nasty is all I could say

catcrai August 30, 2012

I really enjoy cooking easy recipes :-)

patty34288 July 26, 2012

refreshing on a hot florida night, great with bbq

liz July 20, 2012

This tasted awesome plus it was eye catching and healthy..

singchef22 July 21, 2011

This is actually an update on a recipe I found from Hunt's years ago, and I've been making it for those many years! I add great northern or cannellini beans to the mix too. I made it for my daughters graduation party because it's one of my favorite pasta salads. It's so easy, so filling, very inexpensive to make and flavorful -- and different from those other ho-hum pasta salads!

Big Bobbi July 08, 2011

I made this recipe the other day for a luncheon. Was a big hit. Easy to make and it was different than the pasta salads that everyone usually makes. I made the day before and I think it helped the flavors blend.