This is a great variation on pasta salad. I made it to send in my teenage daughter's lunch and she loved it too. I used dried parsley, rather than fresh, and when it chilled, it worked fine. I may also try it with dill. Though I'm not sure it would fit the "minestrone" title, it seems like it would be good with that as well I did cut back on the oil, using only abuot 1/4 c.
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This was a very good recipe, and I greatly enjoyed it. The elbow macaroni works well with this kind of pasta salad.
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