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Minestrone Salad

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Recipe photo courtesy of Anna Williams

This cool pasta borrows flavors and ingredients -- green beans, cannellini beans, zucchini, tomatoes, and carrots -- from minestrone soup.

Source: Martha Stewart Living, July 2001
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How would you rate this recipe?
67
  • babyacorn
    2 MAR, 2011
    I do not recommend using penne. The beans get stuck in the tubes, the dice of all of the vegetables lends much better to a smaller rounder pasta for uniformity of size and texture. I was not blown away by the dressing flavors (balsalmic olive oil). Found the recipe slightly labor intensive (sauteing the vegetables) for the outcome. Tried adding the oregano flakes and more balsamic. Could just be my palate or flavor expectations!
    Reply
  • mountain456
    14 JUL, 2008
    This is excellent! I added 1-2 teaspoons of dried oregano and that really added great flavor. I highly recommend this!
    Reply
  • houdini
    5 JUN, 2008
    This recipe is a hit. I used it for Memorial Day and the fact the it was healthy and could be served at room temp was a plus. My sister is on a restricted diet and this was perfect. Unfortunat4ely, for me, there were no left-overs!
    Reply
  • mmsrjs
    11 JAN, 2008
    SINCE MINESTRONE SOUP IS SO GOOD, I KNEW WE HAD TO TRY THIS SALAD. WE WERE NOT DISSAPOINTED.
    Reply

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