I’m joining Michael at Designs by Gollum for Foodie Friday, the yummiest day of the week. My brother recently emailed me a recipe for Minestrone Salad. I tweaked it a little to suit my taste…..
it’s a keeper for us, I hope you enjoy it as well…..
the original recipe calls for chickpeas, not a fan, I substituted light red and white kidney beans. I also added broiled flank steak…..
I doubled the recipe for the pasta salad – two dinners for four, one effort. My kinda meal……
Because the dressing is served on the side, it was fresh and fabulous the second night – with chicken instead of steak.
I made Orzo and Shrimp salad (a post last summer) on Monday – a two night meal. Then Minestrone Salad on Wednesday, again two nights worth. Naturally I had to go out to dinner on Friday – Hubby agreed that I was too worn out from all that slaving in the kitchen. Works for me…..
Minestrone Salad
16oz pasta shells – cooked according to package directions, drained and rinsed
2-14oz can of kidney beans, one light red and one white
4 carrots diced, blanched *
10oz green beans, blanched *
3 zucchini, diced
2 red bell peppers, diced
1 box cherry tomatoes, halved
After cooking the pasta, set aside to cool – I drizzle a little olive oil over it to prevent sticking.
Combine the pasta and veggies, arrange in a bowl over lettuce leaves.
I broil a flank steak, 6 minutes per side – gives me well done tips and is still basically raw for Hubby in the middle. Slice thin strips, add to top of salad.
Drizzle with dressing made of 6oz plain Greek yogurt and 6oz pre-made pesto.
gnee says
What a winning combination here and it has some super foods too! Thanks. I’m going to try this one soon.