Minestrone salad

1 teaspoon coarse salt, plus more for seasoning

8 ounces gemelli or other pasta, such as penne or rotini

4 tablespoons extra-virgin olive oil

1 small onion, cut into 1 / 4 -inch dice

2 garlic cloves, minced

1 carrot, peeled and cut into 1 / 2 -inch dice

1 zucchini (about 6 ounces), cut into 1 / 2 -inch dice

4 ounces green beans, cut into 1-inch pieces

1 1 / 2 cups corn kernels, cut from 1 ear, or frozen

Freshly ground pepper

2 tablespoons balsamic vinegar

1 15-ounce can cannellini beans, rinsed and drained

1 pound assorted tomatoes, roughly Chopped

Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add the gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until they begin to soften, about 2 minutes. Add the carrot, and cook until it softens, about 4 minutes.
Add the zucchini, green beans, and corn. Cook until the vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper.
Transfer to a medium bowl to cool. Stir in the remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

SERVES 4