Home Cooks > Recipes > Minestrone Pasta Salad
(Yield: 6 to 8 servings) 2 cups uncooked corkscrew pasta
or 1-1/2 cups uncooked elbow macaroni
12 cherry tomatoes, halved
2 stalks celery, thinly sliced
1 medium cucumber, cut in half lengthwise,
seeded and thinly sliced
1 can (8-3/4 oz.) kidney beans, drained (optional)
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
1/4 cup Kikkoman Soy Sauce
1/4 cup vegetable oil
1/4 cup fresh lemon juice
1 tablespoon sugar
- Cook noodles or macaroni according to package directions omitting salt; rinse, drain and cool.
- Combine noodles with tomatoes, celery, cucumber, beans, parsley and cheese in large bowl.
- Combine soy sauce, oil, lemon juice and sugar in screw-top jar. Cover and shake well; pour over noodle mixture. Toss lightly to coat all ingredients well.
- Cover and chill 3 to 4 hours for flavors to blend; toss occasionally.