Best 12 Summer Minestrone Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Summertime is a season of fresh, juicy produce, and what better way to enjoy it than in a delicious minestrone salad? This classic Italian dish is a hearty and flavorful combination of vegetables, beans, and pasta, and it's perfect for a light lunch or dinner. With so many variations to choose from, you're sure to find a summer minestrone salad recipe that you'll love. Whether you prefer a traditional recipe with fresh tomatoes, zucchini, and basil, or something a little more creative with grilled vegetables or quinoa, there's a summer minestrone salad out there for everyone.

Here are our top 12 tried and tested recipes!

SUMMER MINESTRONE SALAD



Summer Minestrone Salad image

This versatile dish can be featured as a starter, a side or an entrée! It's delicious served warm or cold, making it the perfect summer recipe using the minestrone soup mix you have in your pantry.

Provided by Bear Creek

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 7

1 package Bear Creek® Minestrone Soup Mix
5 cups water
2 cups Green Giant® Whole Kernel Sweet Corn
1 (14 ounce) can chickpeas, rinsed and drained
2 tablespoons red wine vinegar
3 medium (4-1/8" long)s chopped green onions
3 tablespoons chopped fresh parsley

Steps:

  • Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
  • Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
  • Stir in remaining ingredients.
  • Serve warm, room temperature, or chilled.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 39.5 g, Fat 1.3 g, Fiber 6.4 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 1194.6 mg, Sugar 5.6 g

MINESTRONE SALAD



Minestrone Salad image

Provided by Susan Spungen

Categories     Salad     Bean     Pasta     Potato     Vegetable     Vegetarian     Dinner     Asparagus     Green Bean     Legume     Bell Pepper     Root Vegetable     Summer     Advance Prep Required     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

12 ounces fingerling or baby red potatoes
8 ounces green beans, cut in half
1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound gemelli or tubetti (or any short pasta you choose)
1/2 cup pesto
one 15 1/2-ounce can cannellini beans (drained and rinsed)
one 6-ounce jar roasted peppers, sliced into strips
salt and pepper to taste

Steps:

  • 1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
  • 2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.
  • 3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
  • 4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

MINESTRONE SALAD



Minestrone Salad image

This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 teaspoon coarse salt, plus more for seasoning
8 ounces gemelli or other pasta, such as penne or rotini
4 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 carrot, peeled and cut into 1/2-inch dice
1 zucchini (about 6 ounces), cut into 1/2-inch dice
4 ounces green beans, cut into 1-inch pieces
1 1/4 cups corn kernels, cut from 1 ear, or frozen
Freshly ground pepper
2 tablespoons balsamic vinegar
One 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped

Steps:

  • Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

LATE SUMMER MINESTRONE



Late Summer Minestrone image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 carrots, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1 cup fresh corn (about 2 ears)
1 cup fresh green beans, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
1 cup cored, chopped tomato (canned is fine; include juice)
1/2 cup chopped basil leaves, plus more for serving
Freshly grated Parmesan cheese, for serving, optional

Steps:

  • Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so.
  • Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes.
  • Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.

ABRUZZO SUMMER MINESTRONE



Abruzzo Summer Minestrone image

This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped Swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
One 16-ounce jar tomato and sausage pasta sauce
One 15-ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
Freshly grated Parmesan, for serving

Steps:

  • Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
  • Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
  • Divide among 6 bowls and top with the torn basil and Parmesan.

SUMMER MINESTRONE WITH FRESH BASIL



Summer Minestrone With Fresh Basil image

You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it's pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.

Provided by Martha Rose Shulman

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip, peeled and diced
3/4 pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne
Freshly ground pepper to taste
1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe)
Freshly grated Parmesan for garnish

Steps:

  • Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
  • While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
  • Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
  • Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 547 milligrams, Sugar 6 grams

**MINESTRONE SALAD**



**minestrone Salad** image

Perfect for cookouts, grilling, potlucks and more! There are others with the same name on the site but the ingredients are different in this one from Pillsbury Get Togethers Magazine. This one is fresh and light and can be a meal or a side dish. It is served cold so it can be made ahead and carted to wherever it needs to go. The pepperoni adds a punch of protein and color along with the red kidney beans. Any medium pasta works but the farfalle makes a great presentation. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Summer

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

12 ounces bow tie pasta, uncooked (farfalle or any medium sized pasta)
15 . 5 oz can red kidney beans, drained & rinsed
3 1/2 ounces pepperoni, sliced
4 Italian plum tomatoes, coarsely chopped
1/2 cup green pepper, chopped
1/4 cup parsley, fresh, chopped
1/4 cup parmesan cheese, freshly shredded (1oz)
freshly pepper, freshly ground
8 ounces Italian dressing (3/4 cup)

Steps:

  • Cook pasta to desired doneness as directed on package. Drain; rinse with.
  • cold water to cool.
  • In large bowl, combine cooked pasta and all remaining.
  • ingredients; mix well.
  • Serve immediately, or cover and refrigerate until.
  • serving time.

SUMMER MINESTRONE AL PESTO



Summer Minestrone al Pesto image

Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together in a half an hour or so. If you don't have a vegetable garden, look to the farmers' market for the freshest, sweetest produce. For a warm-weather lunch or supper, the simplicity of this soup is very appealing.

Provided by David Tanis

Categories     dinner, lunch, weekday, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1 large onion, diced, about 1 1/2 cups
Salt and pepper
6 garlic cloves, minced
1 bay leaf
1 tablespoon tomato paste
Pinch of crushed red pepper
Splash of white wine (optional)
2 large very ripe sweet tomatoes, chopped (about 2 cups)
3 or 4 zucchini or summer squash, chopped into roughly 1/2-inch cubes (about 3 cups)
1/2 pound romano beans, ends trimmed and cut into 2-inch lengths (about 2 cups)
2 cups small, dry pasta, such as pennette or orecchiette
1/2 pound small green beans, ends trimmed and cut into 2-inch lengths (about 1 1/2 cups)
2 medium garlic cloves, coarsely chopped
Salt and pepper
2 cups basil leaves, loosely packed, washed and dried
1 cup parsley leaves, loosely packed, washed and dried
3/4 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving

Steps:

  • Set a large, heavy-bottomed soup pot over medium-high heat, and add olive oil. When oil is hot, add onion and season generously with salt and pepper. Cook, stirring frequently, until softened and just beginning to color, 5 or 6 minutes.
  • Add garlic, bay leaf, tomato paste and red pepper. Cook, stirring, for another minute, then add wine, if using, and tomatoes, and bring to a brisk simmer.
  • Add 8 cups water and a good pinch of salt and let mixture return to a brisk simmer. Cook for 10 minutes, then taste for seasoning. The broth should be well seasoned before the vegetables go in.
  • Make the pesto: As the broth simmers, pound the garlic and salt to a paste in a large mortar. Beginning with a few basil leaves at a time, pound basil to a paste, then add parsley leaves and a little salt. Continue to pound until all the basil and parsley have been pounded into a coarse green paste. (Alternatively, many people may wish to make the pesto in a food processor.)
  • Transfer to a serving bowl and whisk in olive oil and Parmesan. Taste and season with salt and pepper. Set pesto aside covered with a thin layer of oil or with plastic film pressed against its surface to prevent oxidation.
  • Add the zucchini, romano beans and pasta to the simmering broth and cook 7 to 8 minutes, until pasta is al dente. Add green beans and cook for a minute or 2.
  • Ladle soup into bowls, topping each with a dollop of pesto. Pass more grated Parmesan at the table.

Nutrition Facts : @context http, Calories 789, UnsaturatedFat 44 grams, Carbohydrate 65 grams, Fat 54 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1273 milligrams, Sugar 13 grams

MINESTRONE PASTA SALAD



Minestrone Pasta Salad image

"My husband's favorite soup is minestrone...but during warmer weather, we enjoy this pasta salad," writes Rosemary Swope of Springfield, Missouri. "I goes great with anything grilled."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 13 servings.

Number Of Ingredients 9

3 cups uncooked medium pasta shells
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 medium green pepper, chopped
2/3 cup fat-free Italian salad dressing
1/2 cup grated Parmesan cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped green onions

Steps:

  • Cook pasta according to package directions. In a large bowl, combine the remaining ingredients. Drain pasta and rinse in cold water; add to bean mixture and toss to coat. Cover and refrigerate for 3-4 hours before serving.

Nutrition Facts :

SUMMER MINESTRONE WITH PESTO



Summer Minestrone with Pesto image

Categories     Soup/Stew     Bean     Cheese     Tomato     Vegetable     Appetizer     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons Classic Pesto
Freshly grated Parmesan cheese

Steps:

  • Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

SUMMER MINESTRONE SALAD



Summer Minestrone Salad image

This versatile dish can be featured as a starter, a side or an entrée! It's delicious served warm or cold, making it the perfect summer recipe using the minestrone soup mix you have in your pantry.

Provided by Bear Creek

Categories     Vegetarian Pasta Salad

Time 35m

Yield 8

Number Of Ingredients 7

1 package Bear Creek® Minestrone Soup Mix
5 cups water
2 cups Green Giant® Whole Kernel Sweet Corn
1 (14 ounce) can chickpeas, rinsed and drained
2 tablespoons red wine vinegar
3 medium (4-1/8" long)s chopped green onions
3 tablespoons chopped fresh parsley

Steps:

  • Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
  • Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
  • Stir in remaining ingredients.
  • Serve warm, room temperature, or chilled.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 39.5 g, Fat 1.3 g, Fiber 6.4 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 1194.6 mg, Sugar 5.6 g

MINESTRONE-STYLE SHRIMP SALAD



Minestrone-Style Shrimp Salad image

This shrimp salad is the perfect dish to serve as a small dinner for two. It's very light and refreshing. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1 cup uncooked tricolor spiral pasta
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons prepared pesto
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup canned white kidney or cannellini beans, rinsed and drained
1 medium tomato, chopped
1/4 cup fresh corn
2 tablespoons sliced celery
2 tablespoons diced red onion
2 tablespoons diced carrot
2 tablespoons roasted sweet red peppers, diced
2 tablespoons minced fresh parsley
2 cups Italian-blend salad greens
8 peeled and deveined cooked large shrimp
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, whisk together the lemon juice, oil, pesto, garlic, salt and pepper. Rinse pasta with cold water; drain. , In a large bowl, combine the pasta, beans, tomato, corn, celery, onion, carrot, red peppers, parsley and dressing. Divide salad greens between 2 plates; top with pasta mixture and shrimp. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 535 calories, Fat 23g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 719mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 10g fiber), Protein 21g protein.

Tips:

  • Use fresh, seasonal vegetables. This will give your salad the best flavor and texture.
  • Don't be afraid to experiment. There are many different variations of minestrone salad, so feel free to add or omit ingredients to suit your taste.
  • Make sure to chill the salad before serving. This will help the flavors to meld and the salad will be more refreshing.
  • Serve the salad with a variety of toppings. This could include grated Parmesan cheese, croutons, or a drizzle of olive oil.
  • Make a big batch of salad. It keeps well for several days in the refrigerator, so you can enjoy it all week long.

Conclusion:

Minestrone salad is a delicious and healthy way to enjoy the flavors of summer. It's packed with fresh vegetables, beans, and pasta, and it's light and refreshing. Whether you're serving it as a main course or a side dish, minestrone salad is sure to be a hit. So next time you're looking for a quick and easy summer meal, give minestrone salad a try!

Related Topics