Minestrone Salad

1. 1

   In a large bowl, stir together the olive oil, garlic, 1 teaspoon salt and 5 grinds black pepper. Add the tomatoes, beans, zucchini and celery and combine gently.

2. 2

   Trim the ends of the green onions and slice thinly on the diagonal. Add the white part to the tomato mixture and reserve the green slices for garnish.

3. 3

   Bring two quarts of water and 2 teaspoons salt to a boil. Add pasta and return to a boil. Three minutes later or when pasta is halfway cooked, stir in the green beans and carrots; continue cooking until pasta is al dente. Drain and add while still hot to the tomato mixture. Stir in the bell or hot pepper, if using.

4. 4

   Zest the lemon over the bowl, then squeeze the juice over the vegetables. Add the parsley, basil and oregano and stir gently. Taste; adjust the salt and pepper to your liking. Sprinkle with the reserved green onions, whole basil leaves and cheese. Serve while warm.

No additional tips available.