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Minestrone Salad
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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

4 ounce chunk 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

How to make

  1. STEP 1

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

  2. STEP 2

    Combine vermicelli and all remaining salad ingredients in large bowl.

  3. STEP 3

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

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