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    Minestrone Salad


    Source of Recipe


    adapted from landolakes.com

    List of Ingredients




    Salad:
    4 oz. uncooked whole wheat thin spaghetti, broken into 2” pieces
    1 cup carrots, cut into julienne strips
    ¼ cup chopped fresh parsley
    ¾ cup tomatoes, seeded & chopped
    1 cup zucchini, cut into julienne strips
    1 15-oz. can garbanzo beans, rinsed & drained
    1 6-oz. jar marinated artichoke hearts, drained (reserve liquid)

    Dressing:
    2 Tbs. white balsamic vinegar
    ½ tsp. garlic powder
    Pepper and salt to taste
    Artichoke heart liquid

    Recipe



    Cook spaghetti according to package directions. Rinse in cold water; drain. Set aside.
    Bring water to a boil. Add carrots and cook 1 minute. Rinse with cold water; drain.
    In a large bowl, combine all of the salad ingredients.
    Combine dressing ingredients and whisk together. Pour over the salad and mix together.
 

 

 

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