Minestrone salad

INGREDIENTS:

• 250g macaroni
• 80ml (1/3 cup) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, peeled, chopped
• 1 zucchini, chopped
• 120g thin beans, cut into 3cm lengths
• 310g can corn kernels, drained
• 410g can three-bean mix
• 250g red cherry tomatoes, halved
• 250g yellow cherry tomatoes, halved
• 40ml (2 tablespoons) red-wine vinegar
• 2 tablespoons bought pesto
• 2 tablespoons grated parmesan

INSTRUCTIONS:

• Step 1
  Cook the macaroni in salted boiling water following packet directions or until al dente. Drain and refresh in cold water, then toss in 1 tablespoon of the olive oil.
• Step 2
  Heat 2 tablespoons of the olive oil in a large non-stick frying pan over medium-low heat. Add the onion and garlic and cook, stirring for 1-2 minutes, until softened. Add the carrots and zucchini and cook, stirring, for a further 5 minutes. Add the beans and 60ml (1/4 cup) water and continue cooking until the water has evaporated and the vegetables are tender. Transfer the vegetables to a large plastic bowl, add the corn kernels, canned beans and cherry tomatoes.
• Step 3
  In a separate bowl, combine the remaining olive oil, red-wine vinegar and pesto. Pour over the salad, add the parmesan and toss well together.