Gluten Free Dairy Free Summer Minestrone Salad

Gluten Free Summer Minestrone Pasta Salad Recipe

I know that minestrone is a soup. It is a lovely soup. And I love soup. But I also love salad, so I thought, “minestrone salad – why not?” Why not indeed!

This gluten free soup-turned-salad recipe takes advantage of the abundance of summer vegetables available right now. Zucchini, corn, tomatoes, basil – does it get any more summery than that?

Since this pasta salad is mayonnaise-free, it is good for taking to cookouts and picnics without the fear of poisoning your diners. It can be served right after making (great for a quick mid-week meal) or you can make it ahead and serve it chilled.

This recipe makes a ton of salad – if you don’t have a crowd to feed, feel free to cut the recipe in half but you should know that it tastes even better the day after or the day after that. It is great as a side to roasted chicken, burgers or what not and also makes for a lovely vegan main dish.

I used Brown Rice Vegetable Rotini pasta from Pastariso because I love the way the veggies nestle into the curlicues of the pasta.

So who says minestrone can only be soup? Not me!

Gluten Free Minestrone Pasta Salad

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Gluten Free Dairy Free Summer Minestrone Salad
Gluten Free Summer Minestrone Pasta Salad Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Salad
Cuisine: American
Servings: 8 people
Calories: 249 kcal
Author: Carol Kicinski
Ingredients
  • 1 pound Brown Rice Vegetable Rotini pasta
  • 2 tablespoons plus ¼ cup olive oil
  • 1 yellow or white onion diced
  • 2 cloves garlic minced or grated
  • 2 medium zucchini diced
  • 2 ears of corn kernels cut off
  • 4 medium tomatoes seeded and diced
  • 2 cans white or garbanzo beans rinsed and drained
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons white wine vinegar
  • 1 cup basil leaves
Instructions
  1. Cook the pasta in heavily salted water according to the package directions. Rinse first with hot water, then with cold.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic, cook for 30 seconds then add the zucchini and corn kernels. Cook for about 5 minutes or until the vegetables are crisp tender.
  3. Put the pasta in a large mixing bowl. Add the cooked vegetables, tomatoes, rinsed beans, salt, pepper, vinegar and remaining ¼ cup of olive oil. Toss well. Tear the basil leaves and add to the salad and toss again. Serve immediately or chilled.
Nutrition Facts
Gluten Free Summer Minestrone Pasta Salad Recipe
Amount Per Serving
Calories 249 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 588mg 25%
Potassium 360mg 10%
Total Carbohydrates 62g 21%
Dietary Fiber 3g 12%
Sugars 3g
Protein 9g 18%
Vitamin A 14.3%
Vitamin C 14.2%
Calcium 3.6%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Gluten-Free Gluten-Free Recipes Minestrone Pasta Pasta Salad Summer
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  1. Pingback: Gluten Free Summer Minestrone Pasta Salad Recipe « nydecabeno

  2. August 27, 2012

    I love my pasta dinners like this tasty one! I am also in love with that sama pasta! :)
    Yum Yum Yum!

    1. Carol Kicinski
      August 27, 2012

      Thanks Sophie!

  3. August 27, 2012

    Yum, I made a very very similar pasta this weekend, too. I could live on this :)

    1. Carol Kicinski
      August 27, 2012

      I know whatyou mean Beth, me too!

  4. August 27, 2012

    Absolutely yummy – can’t wait to make this pasta salad. What a nice cool meal in the heat of Florida!! It will be great either as a side or with a side of fresh fruits. Thanks for this wonderful recipe – you’re the greatest!!

    1. Carol Kicinski
      August 27, 2012

      Aww thank you Lynne! You are the greatest!

  5. Jutta
    August 27, 2012

    Thanks for the recipe, will try this tomorrow!

    1. Carol Kicinski
      August 31, 2012

      Thank you Jutta, enjoy!

  6. August 29, 2012

    What a fantastic idea to turn the soup into a salad! Brilliant!

    1. Carol Kicinski
      August 31, 2012

      Aww, thanks!

  7. Stephen
    September 10, 2012

    I used this recipe to cook for my girlfriend who is gfree and she loved it! I was able to find some other great gluten free recipes at http://www.relish.com/. I check it at least once a week now to see if there are any new gfree recipes that have been posted.

    1. Carol Kicinski
      September 11, 2012

      Hi Stepen, so happy your gf gf loved it!

  8. Rujana Hetman
    October 6, 2012

    Could anyone give me nutritional value for this recipe? I have a friend who just found out she has Celiac’s disease. I would like to make this for her and to tell her about this site.

    1. Carol Kicinski
      October 7, 2012

      Hi. I don;t have the nutritional info but there are sites on line where you can plug in the ingredients and get the nutritional info. Good luck and thank you!

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