Minestrone Salad

I liked this recipe because I could leave out some of the stuff that I didn't like as much, and add more of the ingredients I like. I added a little extra pasta and cheese to mine, but left out carrots and peppers because I didn't have any on hand. You could always add any other vegetables you like and I think it would work well in this salad. I got the base for this recipe here.

Check out our other Salad Wednesday recipes: Cucumber Salad, Deconstructed Wedge Salad, Edible Flower Salad, Buffalo Cauliflower Salad, Panera Apple Fuji Salad, and Stacked Pear Salad.

Ingredients:

-4 oz pasta

-1 can garbanzo beans

-1 can zucchini (I drained out some of the sauce, since the recipe called for fresh zucchini. I thought the extra tomato sauce was good though for a dressing, so I didn't make separate dressing from vinaigrette) 

-1/4 cup shredded mozzerlla cheese.

-1 small tomato

-1 tsp dried basil
-spinach leaves for presentation

Mix the beans and zucchini.

Cut up some tomatoes.

Add the tomatoes and basil to the zucchini mix.

Cook, drain, and rinse the pasta. I used angel hair pasta.

Add the pasta and cheese to the other ingredients. Mix
and store covered in the refrigerator for two hours.

Arrange spinach leaves on a plate.

Add the pasta mix to the center.

This was a lot like pasta salad because of the chilled pasta and vegetables, but it had a little different taste. It could be eaten as a meal, or I could see this being good to eat at a barbecue like traditional pasta salad.