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Minestrone salad

Name: Minestrone salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: /italian
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 tablespoons) red-wine vinegar; 2 tablespoons bought pesto; 2 tablespoons grated parmesan

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Everyone loves a hearty minestrone soup. This recipe takes all the best elements to create a vibrant, healthy pasta salad.

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 tablespoons) red-wine vinegar
2 tablespoons bought pesto
2 tablespoons grated parmesan

Method

1.

Cook the macaroni in salted boiling water following packet directions or until al dente. Drain and refresh in cold water, then toss in 1 tablespoon of the olive oil.
2.

Heat 2 tablespoons of the olive oil in a large non-stick frying pan over medium-low heat. Add the onion and garlic and cook, stirring for 1-2 minutes, until softened. Add the carrots and zucchini and cook, stirring, for a further 5 minutes. Add the beans and 60ml (1/4 cup) water and continue cooking until the water has evaporated and the vegetables are tender. Transfer the vegetables to a large plastic bowl, add the corn kernels, canned beans and cherry tomatoes.
3.

In a separate bowl, combine the remaining olive oil, red-wine vinegar and pesto. Pour over the salad, add the parmesan and toss well together.