Gourmet Food

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Monday, July 15, 2013

Minestrone Salad

A great take on minestrone soup.  If you're a fan like I am of the soup, then make this salad and accompany with any grilled protein.  Or, just have the salad...

Minestrone Salad
Photo by Susan Spungen

  • 12 ounces fingerling or baby red potatoes
  • 8 ounces green beans, cut in half
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 pound gemelli or tubetti (or any short pasta you choose)
  • 1/2 cup pesto
  • one 15 1/2-ounce can cannellini beans (drained and rinsed)
  • one 6-ounce jar roasted peppers, sliced into strips
  • salt and pepper to taste

preparation

1. 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. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. 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.
3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
4. 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.

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.


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