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Minestrone salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Transform classic minestrone into a vibrant, healthy pasta salad.
Ingredients:
  • 250g macaroni
  • 80ml (1/3 cup) 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 (2 tbsp) red-wine vinegar
  • 40.00 gm bought pesto
  • 40.00 ml grated parmesan
Instructions:
  • Prepare the macaroni in salted boiling water as per package instructions until it's al dente. Drain and cool it down with cold water. Next, mix it with 1 tablespoon of olive oil.
  • In a large non-stick frying pan over medium-low heat, warm 2 tablespoons of olive oil. Sauté the onion and garlic until softened, about 1-2 minutes. Stir in the carrots and zucchini, continue cooking for 5 minutes. Add beans and 60ml (1/4 cup) water, cook until water evaporates and veggies are tender. Transfer to a large bowl, mix in corn kernels, canned beans, and cherry tomatoes.
  • Combine the leftover olive oil, red-wine vinegar, and pesto in a separate bowl. Drizzle over the salad, sprinkle with parmesan, and mix thoroughly.

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