Italian Minestrone Salad

Posted on May 25, 2011

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Italian Minestrone Salad is the soup, minus the base, served over a bed of greens.  I am headed to a convention this weekend and am taking a cooler full of food for my breakfasts, lunches and snacks.  I came up with this salad today, since it will give me the feel of soup at the convention hall amongst everyone else chowing down on hot meals.  Plus, I am sure all these veggies will be the perfect energy-boost to take on another half day of lectures!

Italian Minestrone Salad

  • 3 large mustard green leaves, stems removed and chopped (you can substitute for another green, such as kale, if desired)
  • 2 cups pasta (I chose bowtie, however, penne would be more typical for minestrone)
  • 1 carrot, sliced on the diagonal
  • 1 celery stalk, sliced
  • 1/2 scallion, sliced
  • 1/2 cup red kidney beans
  • 1/2 cup cannellini beans
  • 1/4 cup sweet peas
  • 1/4 cup diced tomatoes, plus 3 tablespoons of the juice
  • 1/4 teaspoon Spike Seasoning (Spike is an Italian-crafted seasoning mix.  You may substitute with regular Italian seasoning).

Cook greens until tender.  Chop into bite-size pieces.

Cook pasta for 8 minutes or until tender.  Rinse.

Combine all ingredients.