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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Refreshingly different main dish salad with lots of flavor. Serve with hot bread right from the oven and sweet butter or flavored oil for dipping. So good for you and filling and satisfying. Ingredients:
1 teaspoon coarse salt (i use sea salt) |
8 oz. gemelli or other pasta (i used farfalle) |
1/4 cup extra virgin olive oil |
1 small red onion, cut into 1/4-inch dice |
2 garlic cloves, minced |
1 carrot, cut into 1/2-inch dice |
1 zucchini, cut into 1/2-inch dice (i also added a summer squash, cut into 1/2-inch dice) |
4 oz. green beans, cut into 1-inch pieces |
1 1/4 cups corn kernels, cut from 1 ear, or defrosted (i used defrosted) |
freshly ground black pepper |
2 tablespoons baslamic vinegar |
1 15 oz. can of cannellini beans, rinsed and drained |
1 pound of tomatoes, coarsely chopped - use whatever variety is fresh - i used grape tomatoes |
1 handful chopped fresh basil |
Directions:
1. Boil pasta in salted water til it is al dente.
2. Drain immediately rinse pasta and set aside.
3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion and garlic and cook until it begins to soften - about 2 minutes.
4. add the carrot - cook for 4 minutes.
5. add the zucchini, green beans, and corn.
6. Cook until all of the veggies are tender about 10-15 minutes - stirring occasionally.
7. Season with kosher or grey salt and pepper to taste.
8. Transfer the veggies to a bowl, add 2 tablespoons olive oil, the balsamic vinegar, cannellini beans, tomatoes, and the pasta.
9. add freshly chopped basil. Taste the salad and adjust the flavors - add more salt/pepper if necessary.
10. Serve chilled or at room temperature.
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