Minestrone Salad

No one wants to stand over a hot stove, in the summer months, to prepare a meal.  And soups often take a backseat to lighter foods, but Tulsa People Magazine Food Editor Judy Allen took the flavors of one popular soup and made them appropriate for the warmer weather, Minestrone Salad. 

Monday, June 9th 2008, 2:22 pm

By: News On 6

Kosher salt
8 ounces gemelli, penne or other shaped pasta
4 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 carrot, cut into ½-inch dice
1 medium zucchini, cut into ½-inch dice
4 ounces green beans, cut into 1-inch pieces
Corn kernels cut from 1 ear of corn
2 tablespoons balsamic vinegar
One 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped
Freshly ground pepper
Freshly grated Parmigiano Reggiano cheese

1. Bring a medium saucepan of salted water to a boil. Add pasta, and cook until just al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender but still crisp, stirring occasionally, about 10 minutes more. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with salt and pepper and serve, warm, at room temperature or chilled, topped with grated cheese.

Serves 4 to 6

Originally a peasant dish, Minestrone, or "big soup", is a thick Italian vegetable soup, loaded with pasta and beans. This hearty summer salad uses the same substantial ingredients as the soup - beans, tomatoes, pasta and veggies - in a much lighter manner.