Minestrone Salad

Name: Minestrone Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams asparagus, trimmed and cut into 1-inch pieces; 340 grams fingerling or baby red potatoes; 439 grams cannellini beans (drained and rinsed); 227 grams green beans, cut in half; 118 milliliters pesto; 170 grams roasted peppers, sliced into strips; 8 servings salt and pepper to taste; 454 grams gemelli or tubetti (or any short pasta you choose)

Minestrone Salad

The recipe Minestrone Salad could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 8. One portion of this dish contains about 15g of protein, 7g of fat, and a total of 390 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. Many people really liked this main course. A mixture of asparagus, beans, roasted peppers, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet.

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.

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New Red Potato

Potato

Water

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Sauce Pan

Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.

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Potato

Spread

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Baking Sheet

Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water.

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Water

Salt

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Bowl

Pot

Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.

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Green Beans

Vegetable

Asparagus

Water

Pasta

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Sieve

Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente.

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Short Pasta

Gemelli

Tubetti

Water

Drain the pasta and put it in a large bowl to cool a bit.

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Pasta

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Bowl

Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

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Cannellini Beans

Salt And Pepper

Green Beans

Asparagus

Potato

Peppers

Pesto

Reprinted with permission from What's a Hostess to Do?: 313 Ideas and Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by Susan Spungen. Published by Artisan, a division of Workman Publishing Company, Inc

Equipment

Ingredients

Servings:

454grams

asparagus, trimmed and cut into 1-inch pieces 340grams

fingerling or baby red potatoes 439grams

cannellini beans (drained and rinsed)227grams

green beans, cut in half 118milliliters

pesto 170grams

roasted peppers, sliced into strips 8servings

salt and pepper to taste 454grams

gemelli or tubetti (or any short pasta you choose)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Monsanto Il Poggio Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 40 dollars per bottle.