Minestrone Pasta Salad

  • The flavors of your favorite cold-weather soup come together in a summer Minestrone Pasta Salad.

    The flavors of your favorite cold-weather soup come together in a summer Minestrone Pasta Salad. The Washington Post

 
Posted7/9/2014 5:45 AM

Kosher salt

8 ounces dried ditalini pasta

 

6 tablespoons extra-virgin olive oil

½ cup finely diced red onion

1 medium (4 ounces) zucchini, cut into 1/4-inch cubes

4 ounces green beans (ends trimmed), cut into ¼-inch pieces

2 medium (4 ounces total) carrots, scrubbed well, then cut into generous ¼-inch cubes (¾ cup)

2 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

1 teaspoon dried oregano, crushed

1 teaspoon Dijon-style mustard

⅛ teaspoon sugar

Freshly ground black pepper

¾ cup cooked, no-salt-added chickpeas (drained and rinsed if using canned)

¾ cup cooked, no-salt-added Great Northern beans (drained and rinsed if using canned)

2 ounces sliced hard Italian salami, cut into generous ¼-inch squares

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

3 tablespoons finely chopped fresh basil, plus more for optional garnish

1 tomato (6 ounces), peeled, seeded and cut into ¼-inch dice, for garnish (optional)

Bring a pot of salted water to a boil over high heat. Add the ditalini and cook according to the package directions. Use a slotted spoon/strainer to transfer the pasta to a colander set in the sink; rinse with cold water to cool immediately. Return the pot of water to a boil.

Meanwhile, heat 1 tablespoon of the oil in a medium nonstick saute pan or skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring. Add the zucchini pieces and cook for 3 minutes; the vegetable should still be firm. Remove from the heat.

Prepare a bowl of water and ice.

Add the string bean pieces to the pot of boiling water; cook for 3 minutes. Add the carrots and cook for 3 minutes -- no longer. Immediately drain the vegetables, then transfer them to the ice-water bath. After 10 minutes, drain the vegetables. Lay them out on paper towels or on a clean dish towel to dry.

                                                                                                                                                                                                                       
 

In a large bowl, whisk together the remaining 5 tablespoons oil, balsamic and red wine vinegars, oregano, mustard and sugar to form an emulsified dressing. Season lightly with salt and pepper. Add the cooked pasta, zucchini-onion mix, carrots, green beans, chickpeas, Great Northern beans, salami and chopped basil; stir to incorporate. Taste, and adjust the seasoning as needed. Transfer to a serving bowl. If desired, garnish with basil and diced tomato just before serving.

Serves 12.

Nutrition values per serving: 190 calories, 9 g fat (2 g saturated), 22 g carbohydrates, 3 g fiber, 2 g sugar, 5 g protein, 0 cholesterol, 115 mg sodium.

Stephanie Witt Sedgwick, for The Washington Post

0 Comments
                                                                                                                                                                                                                       
 
Article Comments
Attention: We are experiencing technical difficulties with our Facebook Comments module at this time. Comments will remain disabled until we are able to resolve the problem. We apologize for the interruption. We invite you to engage with our content and talk with other commenters on our Daily Herald Facebook page at https://www.facebook.com/DailyHeraldFans/. Thank you.