A new twist on the classic minestrone soup, this summer pasta salad is perfect for warm weather. Made with grilled zucchini, bell peppers, and tomatoes, it’s a healthy and flavorful dish for any occasion.
Ingredients and Instructions
To make this salad, start by cooking pasta according to package directions. Then, grill zucchini and bell peppers until tender. Combine cooked pasta, grilled vegetables, cannellini beans, and cherry tomatoes in a large bowl. Top with a tangy Italian-style garlic and oregano dressing and sprinkle with parmesan cheese.
This recipe is an ideal template to play with, allowing you to substitute your favorite grilled and fresh vegetables, herbs, and beans. It’s also a great way to use up leftover ingredients and reduce food waste.
The salad can be made ahead of time and refrigerated for up to four days, making it perfect for meal prep or a quick lunch on-the-go. Simply stir in some aged sausage and fresh basil before serving for added flavor and texture.
Original reporting: Texarkana Gazette — read the source article.
