Minestrone Salad

• 12 ounces fingerling or baby red potatoes
• 8 ounces green beans, cut in half
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 pound gemelli or tubetti (or any short pasta you choose)
• 1/2 cup pesto
• one 15 1/2-ounce can cannellini beans (drained and rinsed)
• one 6-ounce jar roasted peppers, sliced into strips
• salt and pepper to taste

1. 1. Place
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. 2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add
4. and
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. 3. Add
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. 4. Toss in the potatoes, asparagus, green beans,
9. and
10. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

baby red potatoes, green beans, gemelli, pesto, cannellini beans, peppers, salt

Taken from www.epicurious.com/recipes/food/views/minestrone-salad-51180400 (may not work)