Contadina® Insalata Minestrone

Contadina® Insalata Minestrone
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    11

A vibrant and refreshing pasta salad that captures the essence of classic minestrone soup. This delightful dish is a medley of colorful vegetables, al dente pasta, and a tangy vinaigrette, perfect for a light lunch or a flavorful side dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    3 mg
  • Fiber
    6 g
  • Protein
    8 g
  • Saturated Fat
    2 g
  • Sodium
    364 mg
  • Sugar
    4 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
10 mins

Cook the rotini pasta according to package directions until al dente. (Approximately 8-10 minutes). Drain the pasta thoroughly and rinse under cold water to stop the cooking process. Set aside to cool completely.

02

Step
5 mins

In a large serving bowl, combine the cooled pasta, drained diced tomatoes, rinsed and drained white beans, diced zucchini, diced yellow bell pepper, diced carrot, thawed peas, chopped fresh basil, and finely diced red onion.

03

Step
5 mins

In a small bowl, whisk together the olive oil, red wine vinegar, tomato paste, chopped fresh oregano, and minced garlic until well combined. Season with salt and freshly ground black pepper to taste.

04

Step
2 mins

Pour the vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.

05

Step
2 hrs

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld together. This step is crucial for developing the best flavor.

06

Step
2 mins

Before serving, toss the salad again. Sprinkle with grated Parmesan cheese. Serve chilled, with additional Parmesan cheese on the side, if desired.

For an extra layer of flavor, consider grilling the zucchini and bell pepper before dicing them. This adds a smoky sweetness to the salad.
If you don't have fresh oregano, you can substitute 1 teaspoon of dried oregano. However, fresh oregano is highly recommended for the best flavor.
Feel free to add other vegetables to the salad, such as cucumber, celery, or artichoke hearts.
To make this salad ahead of time, prepare the pasta, vegetables, and vinaigrette separately. Store them in airtight containers in the refrigerator. Combine everything about 30 minutes before serving.

Joey Mcclure

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Rubye Koelpin

    Easy to make and perfect for a summer lunch. I'll be making this again soon!

  • Delores Keeling

    The vinaigrette is so flavorful! I'll definitely be using it on other salads as well.

  • Precious Orn

    I added some grilled chicken to make it a complete meal. It was delicious!

  • Landen Konopelski

    I made this for a potluck and it was a huge hit! Everyone loved the fresh flavors and vibrant colors.

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