Minestrone Pasta

All the flavors of a thick minestrone soup turned into a hearty pasta salad. Pasta shells get tossed with kidney beans, chickpeas, chopped carrots, green bell pepper, canned Italian tomatoes, shredded Parmesan, and a low-calorie Italian dressing. No cooking beyond boiling the pasta, and it works equally well served warm or straight from the fridge.

The two types of beans give this dish real substance. Kidney beans bring an earthy, creamy bite while chickpeas add a nuttier, firmer texture. Together with the pasta shells, you’ve got a filling meal that doesn’t need any meat. Rinse and drain both cans thoroughly; the canning liquid is starchy and salty and would throw off the dressing balance.

Toss everything while the pasta is still warm if you’re serving it right away. The warm shells absorb more of the Italian dressing and Parmesan flavor than cold pasta would. If you’re making this ahead for a cold salad, hold back a few tablespoons of dressing and toss it again just before serving, since the pasta and beans soak up liquid as they sit.

Chef Tips

• Use medium shells so they’re large enough to catch chunks of bean and vegetable inside
• Chop the carrots and bell pepper small enough to fit inside the pasta shells for balanced bites
• Drain the canned tomatoes well to keep the salad from getting watery
• This keeps well in the fridge for 2-3 days, making it great for meal prep

Variations

• Mediterranean: Add Kalamata olives and crumbled feta instead of Parmesan
• Garden fresh: Stir in diced zucchini and fresh basil during summer
• Protein boost: Add cubed salami or diced grilled chicken