MINESTRONE SALAD
Provided by Susan Spungen
Categories Salad Bean Pasta Potato Vegetable Vegetarian Dinner Asparagus Green Bean Legume Bell Pepper Root Vegetable Summer Advance Prep Required Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
- 2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.
- 3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
- 4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.
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mdrifatmia M
[email protected]This is the best minestrone salad I've ever had. I'll definitely be making it again.
Malikabbas123 Abbbas123
[email protected]I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying.
Mgar Kta
[email protected]This salad is a great make-ahead dish. I often make it the night before and it's even better the next day.
Bonco Drank
[email protected]I've tried this salad with a variety of different vegetables and it's always delicious. I especially like it with roasted vegetables.
Asmr and games #asmr
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Subel Ahmed
[email protected]I'm not a huge fan of minestrone soup, but this salad is a great way to use up leftover vegetables.
Osman Jallo
[email protected]This salad is so easy to make and it's always a hit with my family. I love that I can use whatever vegetables I have on hand.
Sheila Murphy
[email protected]I love the combination of flavors and textures in this salad. The balsamic glaze really brings it all together.
Amahle Mabuza
[email protected]This is the perfect salad for a summer picnic or barbecue. It's light and refreshing, but still filling and satisfying.
Binod Pal
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's so easy to make and the ingredients are always fresh and flavorful.
Md Fiiz
[email protected]This minestrone salad was a hit at my last potluck! Everyone loved the fresh, vibrant flavors and the combination of textures. I especially liked the addition of the balsamic glaze, which added a touch of sweetness and acidity.