Minestrone Pasta Salad

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This look turns the elements of a wintertime favourite -- vegetables, beans and pasta -- into a broadside crockery acceptable for a summertime luncheon oregon airy supper. Salami replaces the spirit of sausage typically recovered successful the soup; prosciutto oregon immoderate smoked ham would enactment arsenic well.

For a vegetarian version, omit the nutrient and treble the chopped basil.

When you’re cutting the vegetables and meat, purpose for pieces astir the aforesaid size arsenic the chickpeas.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 12 (makes astir 8 1/2 cups)

Kosher salt
8 ounces dried ditalini pasta
6 tablespoons extra-virgin olive oil
1/2 cupful finely diced reddish onion
1 mean (4 ounces) zucchini, chopped into 1/4- to 1/2-inch cubes
4 ounces greenish beans (ends trimmed), chopped into 1/4- to 1/2-inch pieces
2 mean (4 ounces) carrots, scrubbed good past chopped into generous 1/4-inch cubes (3/4 cup)
2 tablespoons balsamic vinegar
1 tablespoonful reddish vino vinegar
1 spoon dried oregano, crushed
1 spoon Dijon-style mustard
1/8 spoon sugar
Freshly crushed achromatic pepper
3/4 cupful cooked, no-salt-added chickpeas (drained and rinsed if utilizing canned)
3/4 cupful cooked, no-salt-added Great Northern beans (drained and rinsed if utilizing canned)
2 ounces sliced hard Italian salami, chopped into generous 1/4-inch squares
3 tablespoons finely chopped caller basil, positive much for optional garnish
One 6-ounce tomato, peeled, seeded and chopped into 1/4-inch dice, for garnish (optional)

Nutritional Facts

Per serving

Calories
190
Fat
9 g
Saturated Fat
2 g
Carbohydrates
22 g
Sodium
115 mg
Protein
5 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published June 17, 2014

Updated March 15, 2026