This pasta salad is a clever take on a well-loved soup. Because it's served at room temperature, it makes a great side dish at a picnic or barbecue. It's colorful and extremely flavorful, with pesto, beans, and vegetables.

　　

Ingredients

Serves 8

　　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

　　

Step 1

1. Place 12 ounces fingerling or baby red potatoes 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.

　　

Step 2

2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces 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.

　　

Step 3

3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.

　　

Step 4

4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

　　Reprinted with permission from What's a Hostess to Do?: 313 Ideas and Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by Susan Spungen. Published by Artisan, a division of Workman Publishing Company, Inc.