Best Contadina Insalata Minestrone Recipes
CONTADINA® INSALATA MINESTRONE
The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
- Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 33.6 g, Cholesterol 2.9 mg, Fat 10.7 g, Fiber 6 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 363.7 mg, Sugar 3.5 g
INSALATA DEL CONTADINO: SICILIAN FARMER'S SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice the skin off the orange and the lemon, removing the peel and the white skin or pith. Using a paring knife, section and separate the flesh from the membrane. Discard the membrane, dice the orange and lemon flesh, and place in a salad bowl. Add the cantaloupe to the bowl and season with salt, extra-virgin olive oil, and lemon juice. Toss well and serve.
CLASSIC MINESTRONE SOUP
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
- Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g
WHOLE WHEAT ROTINI PASTA SALAD
Fabulous light pasta salad with carrots, asparagus, tomatoes, and green onions. It gets better the longer it marinates, so don't be afraid to prepare it ahead of time and stick it in the refrigerator a few hours.
Provided by tlabrum
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain.
- Rinse the pasta with cold water until completely chilled; drain completely.
- While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette.
- Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
- Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 52.2 g, Cholesterol 5.6 mg, Fat 11.7 g, Fiber 6 g, Protein 11 g, SaturatedFat 2.4 g, Sodium 125.8 mg, Sugar 7.5 g
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