Minestrone Salad

Name: Minestrone Salad
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 garlic cloves, 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; 1 15-ounce can cannellini beans, rinsed and drained; 1 pound assorted tomatoes, roughly chopped

13 ingredients

14 steps

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 garlic cloves, 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
1 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped

Directions

1

Bring a medium saucepan of water to a boil.
2

Add 1 teaspoon salt to the boiling water.
3

Add the gemelli, and cook until al dente, 8 to 10 minutes.
4

Drain, and rinse under cold water; set aside.
5

Heat 2 tablespoons olive oil in a large skillet over medium heat.
6

Add the onion and garlic, and cook until they begin to soften, about 2 minutes.
7

Add the carrot, and cook until it softens, about 4 minutes.
8

Add the zucchini, green beans, and corn.
9

Cook until the vegetables are tender, stirring occasionally, 10 to 15 minutes more.
10

Season with salt and pepper.
11

Transfer to a medium bowl to cool.
12

Stir in the remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta.
13

Season to taste with more salt and pepper, if desired.
14

Serve chilled or at room temperature.