Backyard Farms

Where to Buy

Autumn Minestrone Salad with Tomato Vinaigrette

  • Prep Time: 45 minutes
  • Cooking Time: 25 minutes
  • Serves 3-4
Autumn Minestrone Salad with Tomato Vinaigrette


  • 1 Backyard Farms Tomato on the Vine
  • 3 tablespoons Filippo Berio olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • 4 thin slices prosciutto
  • 1 large bunch Tuscan kale
  • ½ cup diced (about a ½-inch) potato
  • ½ cup ditalini
  • 1 cup diced (about ½-inch) zucchini
  • 1 large carrot, peeled and diced into ½-inch dice
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1½ cup quartered Backyard Farms Cocktail Tomatoes
  • ¼ cup Parmesan, shredded


Place tomato, 2 tablespoons olive oil, vinegar, mustard, and garlic in a food processor work bowl and process until well combined but still slightly chunky. Season to taste with salt and pepper and reserve.

Preheat oven to 350°F and lay prosciutto slices in one layer on a baking sheet. Bake 8 – 12 minutes, or just until crisp. Remove from oven and reserve. Remove and discard kale ribs. Cut leaves into thin ribbons and place in a large bowl. Sprinkle with 1 tablespoon olive oil and a good dash of salt. Toss by hand, making sure to rub in the salt and coat the leaves well. Let kale rest while preparing the salad, about ½ hour.

Bring potatoes and cold water to a boil in a large saucepan. Cook until potatoes are tender, about 5 minutes. Remove potatoes from the water using a slotted spoon. Spread the potatoes on a baking sheet and let cool. Bring the water back up to a boil and cook the pasta al dente according to package directions. Drain well and toss pasta with 1 – 2 tablespoons dressing. Let cool briefly.

Gently toss together kale, potatoes, pasta, zucchini, carrot, chickpeas, and cocktail tomatoes with remaining dressing. Top with shredded Parmesan and reserved prosciutto.