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Gallery Minestrone Salad Credit: Anna Williams Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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 cloves garlic, 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 One 15-ounce can cannellini beans, rinsed and drained 1 pound assorted tomatoes, roughly chopped

Gallery Minestrone Salad Credit: Anna Williams

Recipe Summary Servings: 4

Minestrone Salad      Credit: Anna Williams

Minestrone Salad

Credit: Anna Williams

Minestrone Salad

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

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 cloves garlic, 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 One 15-ounce can cannellini beans, rinsed and drained 1 pound assorted tomatoes, roughly chopped

Directions

Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in 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.

Reviews (4)

 Add Rating & Review     66 Ratings   5 star values:        9    4 star values:        24    3 star values:        17    2 star values:        13    1 star values:        3

Reviews (4)

Add Rating & Review     66 Ratings   5 star values:        9    4 star values:        24    3 star values:        17    2 star values:        13    1 star values:        3

Add Rating & Review

66 Ratings 5 star values: 9 4 star values: 24 3 star values: 17 2 star values: 13 1 star values: 3

66 Ratings 5 star values: 9 4 star values: 24 3 star values: 17 2 star values: 13 1 star values: 3

66 Ratings 5 star values: 9 4 star values: 24 3 star values: 17 2 star values: 13 1 star values: 3

  • 5 star values: 9 4 star values: 24 3 star values: 17 2 star values: 13 1 star values: 3

    Martha Stewart Member     Rating: Unrated       03/02/2011   I do not recommend using penne. The beans get stuck in the tubes, the dice of all of the vegetables lends much better to a smaller rounder pasta for uniformity of size and texture. I was not blown away by the dressing flavors (balsalmic olive oil). Found the recipe slightly labor intensive (sauteing the vegetables) for the outcome. Tried adding the oregano flakes and more balsamic. Could just be my palate or flavor expectations!  

Martha Stewart Member     Rating: Unrated       07/14/2008   This is excellent! I added 1-2 teaspoons of dried oregano and that really added great flavor. I highly recommend this!  

Martha Stewart Member     Rating: Unrated       06/05/2008   This recipe is a hit. I used it for Memorial Day and the fact the it was healthy and could be served at room temp was a plus. My sister is on a restricted diet and this was perfect. Unfortunat4ely, for me, there were no left-overs!  

Martha Stewart Member     Rating: Unrated       01/11/2008   SINCE MINESTRONE SOUP IS SO GOOD, I KNEW WE HAD TO TRY THIS SALAD. WE WERE NOT DISSAPOINTED.

    Martha Stewart Member

    Rating: Unrated 03/02/2011

I do not recommend using penne. The beans get stuck in the tubes, the dice of all of the vegetables lends much better to a smaller rounder pasta for uniformity of size and texture. I was not blown away by the dressing flavors (balsalmic olive oil). Found the recipe slightly labor intensive (sauteing the vegetables) for the outcome. Tried adding the oregano flakes and more balsamic. Could just be my palate or flavor expectations!

Rating: Unrated

Rating: Unrated 07/14/2008

This is excellent! I added 1-2 teaspoons of dried oregano and that really added great flavor. I highly recommend this!

Rating: Unrated 06/05/2008

This recipe is a hit. I used it for Memorial Day and the fact the it was healthy and could be served at room temp was a plus. My sister is on a restricted diet and this was perfect. Unfortunat4ely, for me, there were no left-overs!

Rating: Unrated 01/11/2008

SINCE MINESTRONE SOUP IS SO GOOD, I KNEW WE HAD TO TRY THIS SALAD. WE WERE NOT DISSAPOINTED.

All Reviews for Minestrone Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Minestrone Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest