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Minestrone pasta salad recipe

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


  • 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

  • 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


  1. 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.
  2. Meanwhile, in a large frying pan, heat the olive oil and butter and fry the courgette, carrot, shallot and garlic until slightly softened.
  3. 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.

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