Author: Valerie@Snap-Peas
Minestrone Salad
- 12oz farfalle - cooked according to package directions, drained and rinsed
- 2-14oz can of kidney beans, one light red and one white
- 4 carrots diced, blanched
- 10 oz fresh green beans, blanched
- 3 zucchini, diced
- 2 red bell peppers, diced
- 1 box cherry tomatoes, halved
- 1 lb hard salami, cubed
- Dressing - 6oz plain Greek Yogurt mixed with 6oz jar of pesto
- After cooking the pasta, set aside to cool - I drizzle a little olive oil over it to prevent sticking.
- Combine the pasta and veggies, and salami.
- Cover and refrigerate until time to serve.
- Serve over lettuce leaves.
- Drizzle with dressing.
- Enjoy!
Recipe by snap-peas at https://www.snap-peas.com/2015/05/18/minestrone-salad-3/
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