Name: Minestrone Salad
Yield: serves 4
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

Recipe information

Yield
serves 4

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

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Preparation

Step 1
Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add the gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
Step 2
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until they begin to soften, about 2 minutes. Add the carrot, and cook until it softens, about 4 minutes. Add the zucchini, green beans, and corn. Cook until the vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in the 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.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes