MINESTRONE SALAD

MINESTRONE SALAD image

Categories Salad

Yield 4 servings

Number Of Ingredients 10

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Ingredients

8 oz. gemelli or other pasta such as penne or rotini
4 tbsp. 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, cut into 1/2-inch dice
4 oz. green beans, cut into 1-inch pieces
2 tbsp. balsamic vinegar
One 15-oz. can cannellini beans, rinsed and drained
1 lb. assorted tomatoes, roughly chopped

Steps:

Bring a medium saucepan of water to a boil. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain and rinse under cold water; set aside. Heat 2 tbsp. oil in a large skillet over medium heat. Add onion and garlic; 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 tbsp. olive oil, vinegar, cannellini beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if needed. Serve chilled or at room temperature.

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