Best 3 Minestrone Style Shrimp Salad Recipes

Embark on a culinary journey with Minestrone-Style Shrimp Salad, a vibrant and flavorful dish that tantalizes the taste buds. This delectable salad masterfully blends the refreshing essence of minestrone soup with the succulent goodness of shrimp, creating a symphony of flavors that will leave you craving more. Get ready to indulge in a refreshing culinary experience with three exceptional recipes that showcase the versatility of this delightful salad. Dive into the classic Minestrone-Style Shrimp Salad, a harmonious blend of crisp vegetables, succulent shrimp, and a tangy dressing that awakens the senses. Explore the tantalizing Grilled Shrimp and Orzo Salad, where succulent shrimp and tender orzo pasta come together in a symphony of flavors, complemented by a zesty dressing. Last but not least, embark on a taste adventure with the vibrant Shrimp and Avocado Salad, where creamy avocado, juicy shrimp, and a refreshing dressing create a burst of flavors that will leave you invigorated. Each recipe promises a unique culinary experience, catering to diverse preferences and taste buds.

Let's cook with our recipes!

SUMMER MINESTRONE SALAD

Summer Minestrone Salad image

This versatile dish can be featured as a starter, a side or an entrée! It's delicious served warm or cold, making it the perfect summer recipe using the minestrone soup mix you have in your pantry.

Provided by Bear Creek

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

1 package Bear Creek® Minestrone Soup Mix
5 cups water
2 cups Green Giant® Whole Kernel Sweet Corn
1 (14 ounce) can chickpeas, rinsed and drained
2 tablespoons red wine vinegar
3 medium (4-1/8" long)s chopped green onions
3 tablespoons chopped fresh parsley

Steps:

Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
Stir in remaining ingredients.
Serve warm, room temperature, or chilled.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 39.5 g, Fat 1.3 g, Fiber 6.4 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 1194.6 mg, Sugar 5.6 g

MINESTRONE SALAD

Minestrone Salad image

This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1 teaspoon coarse salt, plus more for seasoning
8 ounces gemelli or other pasta, such as penne or rotini
4 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 carrot, peeled and cut into 1/2-inch dice
1 zucchini (about 6 ounces), cut into 1/2-inch dice
4 ounces green beans, cut into 1-inch pieces
1 1/4 cups corn kernels, cut from 1 ear, or frozen
Freshly ground pepper
2 tablespoons balsamic vinegar
One 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped

Steps:

Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

MINESTRONE PASTA SALAD

Minestrone Pasta Salad image

"My husband's favorite soup is minestrone...but during warmer weather, we enjoy this pasta salad," writes Rosemary Swope of Springfield, Missouri. "I goes great with anything grilled."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 13 servings.

Number Of Ingredients 9

Ingredients

3 cups uncooked medium pasta shells
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 medium green pepper, chopped
2/3 cup fat-free Italian salad dressing
1/2 cup grated Parmesan cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped green onions

Steps:

Cook pasta according to package directions. In a large bowl, combine the remaining ingredients. Drain pasta and rinse in cold water; add to bean mixture and toss to coat. Cover and refrigerate for 3-4 hours before serving.

Nutrition Facts :

Tips:

Use fresh ingredients: High-quality ingredients make a big difference in the flavor of your shrimp salad. Choose fresh, plump shrimp, ripe vegetables, and flavorful herbs.
Cook the shrimp properly: Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque, about 2-3 minutes per side.
Chop the vegetables finely: This will help them blend in with the other ingredients and make the salad easier to eat.
Use a light dressing: A heavy dressing will overwhelm the delicate flavor of the shrimp. Use a simple vinaigrette or a light mayonnaise-based dressing.
Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.

Conclusion:

Minestrone-style shrimp salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.