Minestrone pasta salad recipe
Take your pasta salad up a notch and make it super summery with the classic flavours of minestrone soup. With hearty cannellini beans, baby tomatoes, conchiglie pasta and a hint of zesty lemon, this light main, which can be ready in 20 minutes, is ideal for busy weekdays.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 443 calories / serving
Ingredients
- 300g (10oz) conchiglie pasta
- 1 tsp olive oil
- 1 tbsp butter
- 1 courgette, finely diced
- 1 carrot, finely diced
- 1 shallot, finely diced
- 1 garlic clove, finely diced
- 1 x 400g tin cannellini beans, drained
- 500g (1lb) mixed baby tomatoes, halved or quartered if large
- small handful of basil leaves
- 4 tbsp vegan hard cheese, grated (optional)
- squeeze of lemon (optional)
Each serving contains
- Energy
- 1875kJ 443.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 73.4gProtein 19.7gFibre 9.3g
Method
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, reserving a couple of tablespoons of the cooking water.
- Meanwhile, in a large frying pan, heat the olive oil and butter and fry the courgette, carrot, shallot and garlic until slightly softened.
- Add the cannellini beans and toss through, then add in the pasta and cherry tomatoes. Mix well through the oil with a little seasoning and the pasta water. To serve, divide the pasta into four bowls and scatter with the basil leaves, grated cheese and an squeeze of lemon.
- See more Pasta recipes
