Minestrone Salad
Author: Valerie@Snap-Peas
Minestrone Salad
Ingredients
  • 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
Instructions
  1. After cooking the pasta, set aside to cool - I drizzle a little olive oil over it to prevent sticking.
  2. Combine the pasta and veggies, and salami.
  3. Cover and refrigerate until time to serve.
  4. Serve over lettuce leaves.
  5. Drizzle with dressing.
  6. Enjoy!
Recipe by snap-peas at https://www.snap-peas.com/2015/05/18/minestrone-salad-3/