Minestrone Salad
4 servings
30 minutes
Minestrone salad is a light and refreshing dish inspired by the famous Italian soup. Traditionally rich in seasonal vegetables and pasta, minestrone transforms here into a cold salad while retaining its flavor and benefits. Its fresh vegetables, juicy tomatoes, zesty beans, and tender pasta pieces create a harmony of textures and aromas. The dressing of olive oil and balsamic vinegar adds sophistication while highlighting the natural sweetness of the ingredients. This salad is perfect for summer days when you crave light yet nutritious food. It pairs wonderfully with Italian bread and a glass of white wine, creating an atmosphere of Mediterranean delight. The simplicity of preparation and variety of flavors make it an excellent choice for both everyday lunches and festive gatherings.
1
Boil the pasta in salted boiling water until al dente. Drain and cool.
- Coarse salt: to taste
- Penne pasta: 250 g
2
Heat 2 tablespoons of olive oil in a pan over medium heat. Add finely chopped onion and minced garlic. Sauté for 2 minutes. Add diced carrot and sauté until soft for 4 minutes.
- Extra virgin olive oil: 4 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Carrot: 1 piece
3
Add diced zucchini, chopped beans, and corn. Sauté, stirring, until the vegetables are soft for 10-15 minutes. Season with salt and pepper. Transfer to a bowl and let cool.
- Young zucchini: 1 piece
- Green beans: 120 g
- Fresh corn kernels: 1.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Add the remaining olive oil, vinegar, canned beans, finely chopped tomatoes, and pasta to the vegetables. Season with salt and pepper, mix, and serve chilled.
- Extra virgin olive oil: 4 tablespoons
- Balsamic vinegar: 2 tablespoons
- Cannellini beans: 420 g
- Multicolored tomatoes: 500 g
- Penne pasta: 250 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste