Minestrone pasta salad

This recipe appealed to me upon first read because I am a real minestrone fan. As usual, Martha’s recipes do not disappoint. The colors are vibrant and inviting; sautéing the vegetables imparts a deeper flavor to the whole dish, making this a really great fall salad. I altered this only slightly, including doubling the recipe. Enjoy!

Minestrone pasta salad

1-2 teaspoon coarse salt, plus more for seasoning

16 ounces penne or rotini pasta

4 tablespoons extra virgin olive oil

2 small onions, cut into 1/4″ dice

4 garlic cloves, minced

2 carrots, peeled and cut into 1/2″ dice

1 zucchini, cut into 1/2″ dice

1 yellow squash, cut into 1/2″ dice

8 ounces green beans, cut into 1″ pieces

2 cups frozen corn kernels

4 tablespoons balsamic vinegar

1 15-ounce can cannelloni beans, rinsed and drained

1 pound grape tomatoes, quartered

Bring a large pot of salted water to boil, add the pasta, and cook until al dente, about 8-10 minutes. Drain, run under cold water, set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until they begin to soften. Add the carrot and cook until it softens, about 4 minutes. Add the zucchini, yellow squash, green beans, and corn. Cook until the vegetables are tender, stirring occasionally (10 – 15 minutes). Season with salt and pepper. Transfer to a large bowl to cool. Stir in the remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature. Makes 8 servings.