Ingredients for Minestrone Salad
- 1 lb farfalle pasta
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1/2 cup chopped pepperoni
- Not found in recipe
- 1/2 cup chopped green bell pepper
- Not found in recipe
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon black pepper
- Not found in recipe
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
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How to Make Minestrone Salad
- Cook 1 pound farfalle pasta according to package directions until al dente. Drain well.
- Rinse the cooked pasta under cold water to stop the cooking process and cool it down quickly.
- In a large bowl, combine the cooled pasta, 1 (15-ounce) can red kidney beans (drained and rinsed), 1/2 cup chopped pepperoni, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped celery, 1/4 cup chopped fresh basil, and 1/4 cup grated Parmesan cheese.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Serve immediately or chill for at least 30 minutes before serving to allow flavors to meld. Garnish with extra basil and Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
11g
Fat
13g
Carbs
7g
