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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.