Warm Minestrone Pasta Salad
This recipe was contributed by Diane Boyd from Cape Fear Nutrition, as part of the Healthy Aperture blogger partnership.
Warm Minestrone Pasta Salad
Servings 6 Servings
Ingredients
- 1/2 butternut squash cut into 1 inch cubes
- 5 Tablespoons olive oil divided
- salt and pepper to taste
- 1/4 pound uncooked ditalini
- 1 can cannelloni beans drained
- 1/2 cup diced red onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2.5 ounces fresh baby spinach leaves or other greens
- 1 garlic clove minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon brown sugar
- 1/2 cup grated Parmesan cheese
- 2 to tomatoes cut into wedges
Instructions
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Preheat oven to 400 degrees F. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread squash onto baking sheet lined with parchment paper and roast for about 30 minutes until vegetable is tender and begins to brown.
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Meanwhile, cook ditalini according to package instructions until al dente. Drain. Refresh under cold running water, drain again. Place pasta in a large bowl and toss with 1 tablespoon olive oil. Add beans, onion, carrot, celery and roasted squash.
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In a small skillet over med -low heat add remaining 4 tablespoons olive oil and garlic. Heat until garlic begins to tenderize. Whisk together sugar red wine vinegar and balsamic vinegar in a small bowl and slowly add to hot oil. Simmer 2-3 minutes.
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Pour contents of skillet over pasta mixture. Toss well. Sprinkle with Parmesan cheese and garnish with tomato wedges. Serve warm.
Recipe Notes
*Variation: Make this salad heartier with the addition of 1 cup of diced and sauteed ham, pepperoni or salami.
