Minestrone Salad

Number of Servings: 4

Dressing Ingredients:

1 tablespoon (15 mL) red wine vinegar
2 tablespoons (30 mL) white balsamic vinegar or white wine vinegar
2 cloves of garlic, minced
1 teaspoon (5 mL) Dijon mustard
1 tablespoon (15 mL) grated parmesan cheese
½ teaspoon (2.5 mL) dried oregano, or 1 tablespoon fresh oregano
1/3 cup (85 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Salad Ingredients:

1 cup (250 mL) dry short-cut pasta (fusilli, ditalini, gemeli)

2 small carrots, diced
1 cup (250 mL) green beans, cut into 1-inch lengths

1 can (398 mL/ 14 fl oz) cannellini, navy, or pinto beans, drained and rinsed

1 cup (250 mL) chopped fresh tomatoes (cherry, grape, or Campari)
1 stalk of celery, thinly sliced, or diced
¼ cup (60 mL) finely chopped red onion
2 tablespoons (30 mL) chopped fresh flat-leaf parsley

Garnish with shaved parmesan cheese

Method:

1. In a large salad bowl, mix the vinegars, garlic, mustard, parmesan cheese and oregano. Slowly drizzle in olive oil. Whisk until dressing is thick. Season to taste.
2. Cook pasta in boiling salted water for 7-8 minutes (to al dente stage). Drain the pasta and give them a quick rinse in cold water.   Add the warm pasta to dressing in the large bowl.  Stir to combine.
3. Cook carrots and green beans until tender crisp. Add warm vegetables to the pasta.
4. Add the drained beans to the pasta and refrigerate until well chilled (1 hour).
5. Just before serving, add the remaining ingredients; Mix well to combine. Adjust seasonings to taste.
6. Garnish with shaved parmesan cheese.

Questions and comments are always welcome      alex@chilipeppersandpears.com ^[1]