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Glycemic Index Forum / Sugar Busters Forum > Main > Recipes > Soups & Salads
This is one of my favorite salads. I can make a whole meal out of it.

4 oz. uncooked dried angel hair pasta, broken into 2-inch pieces
2 medium carrots, cut into julienne strips
1/4 c chopped fresh parsley
3 medium Roma tomatoes, seeded, chopped
1 medium zucchini, cut into julienne strips
1 (15-oz) can garbanzo beans, rinsed, drained
1 (6-oz) jar marinated artichoke hearts, drained, reserve liquid
4 oz mozzarella cheese, cubed 1/2 inch

2 Tbsp. herb cider vinegar
3 Tbsp Olive Oil
1/2 tsp garlic salt
1/8 tsp pepper

Cook pasta according to package directions. Rinse with cold water; drain. Set aside.

Combine carrots and enough water to cover. Cook over high heat until water comes to full boil. Continue cooking until carrots are just tender crisp. Rinse with cold water; drain.

In large bowl combine pasta, carrots and all remaining salad ingredients EXCEPT artichoke liquid.

In small jar with tight-fitting lid combine reserved artichoke liquid and all dressing ingredients; shake well.

Pour dressing over salad; toss to coat.

Cover; refrigerate at least 2 hours.

Serve on a bed of fresh spinach leaves.
Thanks Molly,

Your recipe sounds great! How long will it keep if it isn't all consumed at the first eating. My husband wouldn't eat this.
I had had it in the fridge for up to 4 days. It never lasts much longer than that- LOL! smile.gif

Hi Guys!

I wanted to make this tonight but didn't have any herb vinegar or mozzerella.
I used red wine vinegar and a tsp of Italian Seasonings and cheddar cheese instead. It was still fab!

I think it would be good with Feta cheese as well.
Don't be afraid to experiment. It's a very forgiving recipe.

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