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Minestrone pasta salad recipe

5 ratings

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
Healthy
Vegetarian

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)

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1875kj
443kcal 22%
Fat
10g 14%
Saturates
5g 23%
Sugars
11g 12%
Salt
0.5g 8%

of the reference intake
Carbohydrate 73.4g Protein 19.7g Fibre 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