Minestrone Salad

Minestrone Salad

If you like the flavor of minestrone soup you'll love this Italian-style salad.

30 min. prep time
8 servings
000 Ratings



4 ounces uncooked dried vermicelli or angel hair pasta (capellini), broken into 2-inch pieces
1 cup matchstick carrots
1 cup grape tomatoes
1/4 cup chopped fresh basil
1 medium (1 cup) zucchini, cut into julienne strips
1 medium (1 cup) yellow bell pepper, coarsely chopped
1 (15-ounce) can garbanzo beans, rinsed, drained
1 (6-ounce) jar marinated artichoke hearts, drained
1/4 pound (1/2-inch thick slice) LAND O LAKES® Deli Monterey Jack Cheese, cut into 1/2-inch cubes


1/2 cup red wine vinaigrette
Salt and pepper, as desired
Fresh spinach leaves, if desired


Cook vermicelli according to package directions. Rinse with cold water; drain. Set aside.

In large bowl combine vermicelli and all remaining salad ingredients except vinaigrette.

Pour vinaigrette over salad; toss to coat. Cover; refrigerate at least 2 hours. Serve on fresh spinach leaves, if desired.

Nutrition Facts (1 serving)

Calories: 220

Fat: 9g

Cholesterol: 15mg

Sodium: 350mg

Carbohydrates: 27g

Dietary Fiber: 4g

Protein: 9g

Recipe #8067B©2001Land O'Lakes, Inc.

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