Minestrone pasta salad | Women's Weekly Food
This easy, speedy minestrone pasta salad with Italian flavours is the perfect salad or side for a BBQ. Or make some for the work lunch box.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 400g fusilli pasta
- olive oil spray
- 2 small zucchini (180g), sliced thinly
- 400g can borlotti beans, drained, rinsed
- 310g jar roasted peppers strips, drained
- 200g baby roma tomatoes, halved
- 1 small radicchio (150g), trimmed, leaves torn
- ½ small red onion (50g), chopped finely
- 200g cherry bocconcini
- ½ cup (75g) Kalamata olives
- ½ cup (60g) pitted Sicilian olives
- ½ cup fresh basil leaves
- SUNDRIED TOMATO PESTO
- 220g jar sundried tomato strips, drained, reserve ¼ cup (60ml) oil
- 2 tablespoons pine nuts, toasted
- 2 tablespoons freshly grated parmesan
- 1 tablespoon balsamic vinegar
- 1 clove garlic, crushed
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