Minestrone Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Susan Spungen
This pasta salad is a clever take on a well-loved soup. Because it's served at room temperature, it makes a great side dish at a picnic or barbecue. It's colorful and extremely flavorful, with pesto, beans, and vegetables.
Ingredients
12 ounces fingerling or baby red potatoes
8 ounces green beans, cut in half
1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound gemelli or tubetti (or any short pasta you choose)
1/2 cup pesto
one 15 1/2-ounce can cannellini beans (drained and rinsed)
one 6-ounce jar roasted peppers, sliced into strips
salt and pepper to taste
Instructions
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.
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