Minestrone Salad

Photo: Anna Williams

This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup.


  • 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 ¼-inch dice

  • 2 cloves garlic, minced

  • 1 carrot, peeled and cut into ½-inch dice

  • 1 zucchini (about 6 ounces), cut into ½-inch dice

  • 4 ounces green beans, cut into 1-inch pieces

  • 1 ¼ cups corn kernels, cut from 1 ear, or frozen

  • Freshly ground pepper

  • 2 tablespoons balsamic vinegar

  • One 15-ounce can cannellini beans, rinsed and drained

  • 1 pound assorted tomatoes, roughly chopped


  1. Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.

  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and 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 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

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