Gluten Free Summer Minestrone Pasta Salad Recipe
Updated Jul 13, 2018, Published Aug 25, 2012
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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 Summer Minestrone Pasta Salad Recipe
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
- Cook the pasta in heavily salted water according to the package directions. Rinse first with hot water, then with cold.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love my pasta dinners like this tasty one! I am also in love with that sama pasta! :)
Yum Yum Yum!
Thanks Sophie!
Yum, I made a very very similar pasta this weekend, too. I could live on this :)
I know whatyou mean Beth, me too!
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!!
Aww thank you Lynne! You are the greatest!
Thanks for the recipe, will try this tomorrow!
Thank you Jutta, enjoy!
What a fantastic idea to turn the soup into a salad! Brilliant!
Aww, thanks!
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 https://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.
Hi Stepen, so happy your gf gf loved it!
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.
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!