Ingredients

serves 4

　　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 1/4 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

　　

Step 1

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.

　　

Step 2

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.