Minestrone Pasta Salad

italian pasta salad

With hearty cannellini beans, baby tomatoes, pasta and a hint of zesty lemon, this light main is ideal for busy weekdays.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 4 people


Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, reserving a couple of tablespoons of the cooking water.

Meanwhile, in a large frying pan, heat the olive oil and fry the courgette, carrot, shallot and garlic until slightly softened.

Add the cannellini beans and toss through, then add in the pasta and cherry tomatoes.

Mix well through the oil with a little seasoning and the pasta water. 

To serve, divide the pasta into four bowls and scatter with the basil leaves, grated cheese and an squeeze of lemon.


300g conchiglie pasta (or a pasta of your choice) 
1 tsp olive oil
1 courgette, finely diced
1 carrot, finely diced
1 shallot, finely diced
1 garlic clove, finely diced
1 x 400g tin cannellini beans, drained
500g mixed baby tomatoes, halved or quartered if large
small handful of basil leaves
4 tbsp vegan hard cheese, grated (optional)
squeeze of lemon (optional)