Minestrone Salad

1. 1

   1. Place

2. 2

   in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.

3. 3

   2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add

4. 4

   and

5. 5

   so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.

6. 6

   3. Add

7. 7

   to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.

8. 8

   4. Toss in the potatoes, asparagus, green beans,

9. 9

   and

10. 10

    If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.