Minestone Pasta Salad

By Karen R. from Bridgewater Middle School, Orlando, FL.


With the traditional Italian passion for freshness and color, comes the Mineestone Pasta Salad.  While savoring the authentice combination of pasta, fresh vegetables andd legumes, you can almost feel a soft summer Mediterrnean breeeze.

Nutrition Facts

Serving size: 1 C pasta with 8 oz minestrone

From Fat3.6%
From Saturated Fat.4%
From Sugar10.4%


Ingredient 6 servings 50 servings
Whole wheat pastaoz/12oz/100
Fresh tomato, dicedC/1C/8.5
Low sodium kidney beansC/3C/25
Shredded carrotC/1C/8.5
Diced celeryC/1C/8.5
Chopped parsleyC/.25C/2
Chopped green onionC/.25C/2
Mrs. Dashtsp/1.5tsp/12.5
Dried oreganotsp/1tsp/12.5
Fat free prepared balsamic vinaigrette0z/6fl oz/50


Cook pasta in boiling water for 8 minutes so that it is still a little firm. Rinse in cold water. Drain well. Plajce in a large bolw and cover. Keep chilled

In pasta mixing bolw placea ll other ingredients and mix. Let stand so that the flavors can marry in the refrigerator, preferrably over night.

When ready to serve place serving of pasta on bootom of bowl. Place 8 oz portion of minestrone mix on top.