Minestrone salad

Minestrone salad

Ingredients (serves 6)
250g macaroni
80ml (1/3 cup) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, peeled, chopped
1 zucchini, chopped
120g thin beans, cut into 3cm lengths
310g can corn kernels, drained
410g can three-bean mix
250g red cherry tomatoes, halved
250g yellow cherry tomatoes, halved
40ml (2 tbs) red-wine vinegar
2 tbs bought pesto
2 tbs grated parmesan

Method
Cook the macaroni in salted boiling water following packet directions or until al dente. Drain and refresh in cold water, then toss in 1 tablespoon of the olive oil.
Heat 2 tablespoons of the olive oil in a large non-stick frying pan over medium-low heat. Add the onion and garlic and cook, stirring for 1-2 minutes, until softened. Add the carrots and zucchini and cook, stirring, for a further 5 minutes. Add the beans and 60ml (1/4 cup) water and continue cooking until the water has evaporated and the vegetables are tender. Transfer the vegetables to a large plastic bowl, add the corn kernels, canned beans and cherry tomatoes.
In a separate bowl, combine the remaining olive oil, red-wine vinegar and pesto. Pour over the salad, add the parmesan and toss well together.

Source
delicious.
Recipe by Valli Little