Minestrone in Summer? Not exactly...

I saw a recipe in the paper recently for a "Minestrone Pasta Salad".  Basically, it used many of the same ingredients you would use to make minestrone soup and put them together in a pasta salad.  I made a few modifications to use what I have and make it vegetarian (if you want to make it non-veg, just sub salami for the tofu).  The CRO beans, tomatoes, and red onion all get used in this salad and it feeds a crowd.  Interestingly, purple beans turn green when cooked!

On another note, if you are feeling overwhelmed by the tomatoes received this week, check out my post from around this same time last summer for a traditional spaghetti sauce that is very easy to make.

Minestrone Pasta Salad

8 oz small pasta of choice (I used orecchiette)
1/2 cup diced CRO red onion
4 ounces CRO purple beans, ends trimmed and cut into 1/4 inch pieces
2 medium carrots, diced
1 CRO heirloom tomato, diced
1 cucumber, halved lengthwise, seeds scraped out, and diced (I do not peel my cucumber)
3/4 cup canned chick peas, drained and rinsed
3/4 cup canned great northern beans, drained and rinsed
1 7-oz package flavored tofu, diced (I used Trader Joe's Teriyaki Tofu)
3 TBS chopped fresh basil

For the dressing:
5 TBS olive oil plus a little extra for cooking onions
2 TBS balsamic vinegar
1 TBS red wine vinegar
1 tsp dijon-style mustard
1 tsp dried oregano, crushed (or use 1 TBS fresh, chopped)
1/8 tsp sugar
salt and pepper to taste

Bring a pot of water to a boil over high heat.  Cook pasta according to package directions.  Remove pasta with a slotted spoon to a colander to drain and rinse with cold water.  Set aside.

Return the pot of water to a boil.  Meanwhile, heat a small skillet over medium heat and spray with olive oil (or drizzle a little olive oil into the pan).  Cook onion for 2 minutes and set aside.  

Prepare a medium sized bowl of water and ice.  When the pot of water is boiling, add the bean pieces to the water and cook 3 minutes.  Add the carrots to the water and cook 3 minutes.  Immediately drain the beans and carrots in a colander and then transfer them to the ice water bath.  After 10 minutes, drain the beans and carrots and place on paper towels to dry. 

Whisk together the dressing ingredients in a large bowl until emulsified.  Add all other ingredients and stir to incorporate.  Makes 8-12 servings depending if you are using as a main dish or a side.