Minestrone Salad

Directions

1. 1
   1. Place
2. 2
   in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
3. 3
   2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add
4. 4
   and
5. 5
   so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.
6. 6
   3. Add
7. 7
   to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
8. 8
   4. Toss in the potatoes, asparagus, green beans,
9. 9
   and
10. 10
    If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.