Minestrone Salad

Minestrone Salad
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If you like the flavor of minestrone soup, you'll love this Italian-style salad.
30 min
Prep Time
2:35
Total Time
8 servings

Ingredients

Salad

4 ounces (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 (1/2-inch thick slice) pound
Land O Lakes® Monterey Jack Cheese, cut into 1/2-inch cubes

Dressing

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

Directions

  1. Cook vermicelli according to package directions. Rinse with cold water; drain. Set aside.
  2. In large bowl combine vermicelli and all remaining salad ingredients except vinaigrette, salt, pepper and spinach.
  3. Pour vinaigrette over salad; toss to coat. Cover; refrigerate at least 2 hours. Serve on fresh spinach leaves, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
220
Cholesterol
15mg
Carbohydrates
27g
Protein
9g
Fat
9g
Sodium
350mg
Dietary Fiber
4g

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