Minestrone salad

Everyone loves a hearty minestrone soup. This recipe takes all the best elements to create a vibrant, healthy pasta salad.

Recipe «Minestrone salad» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 250g macaroni, 80ml olive oil, 1 onion, finely chopped, 2 garlic cloves, crushed, 1 carrot, peeled, chopped , 1 zucchini, chopped, 120g thin beans, cut into 3cm lengths, 310g can corn kernels, drained , 410g can three-bean mix, 250g red cherry tomatoes, halved, 250g yellow cherry tomatoes, halved, 40ml red-wine vinegar, 2 tbsp bought pesto, 2 tbsp grated parmesan.

Ingredients:

• 250g macaroni 
• 80ml olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 carrot, peeled, chopped 
• 1 zucchini, chopped 
• 120g thin beans, cut into 3cm lengths 
• 310g can corn kernels, drained 
• 410g can three-bean mix 
• 250g red cherry tomatoes, halved 
• 250g yellow cherry tomatoes, halved 
• 40ml red-wine vinegar 
• 2 tbsp bought pesto 
• 2 tbsp grated parmesan 

Instructions

1. 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.
2. 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.
3. 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.