Everyone loves a hearty minestrone soup. This recipe takes all the best elements to create a vibrant, healthy pasta salad.
- Cook the macaroni in salted boiling water following packet directions or until al dente. Drain and refresh in cold water, then toss in 1 tablespoon of the olive oil.
- Heat 2 tablespoons of the olive oil in a large non-stick frying pan over medium-low heat. Add the onion and garlic and cook, stirring for 1-2 minutes, until softened. Add the carrots and zucchini and cook, stirring, for a further 5 minutes. Add the beans and 60ml (1/4 cup) water and continue cooking until the water has evaporated and the vegetables are tender. Transfer the vegetables to a large plastic bowl, add the corn kernels, canned beans and cherry tomatoes.
- In a separate bowl, combine the remaining olive oil, red-wine vinegar and pesto. Pour over the salad, add the parmesan and toss well together.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set