Step 1

1 Bring a pot of salted water to a boil over high heat

Step 2

2 Add the ditalini and cook according to the package directions

Step 3

3 Use a slotted spoon/strainer to transfer the pasta to a colander set in the sink; rinse with cold water to cool immediately

Step 4

4 Return the pot of water to a boil

Step 5

5 Meanwhile, heat 1 tablespoon of the oil in a medium nonstick saute pan or skillet over medium-high heat

Step 6

6 Add the onion and cook for 2 minutes, stirring

Step 7

7 Add the zucchini pieces and cook for 3 minutes; the vegetable should still be firm

Step 8

8 Remove from the heat

Step 9

9 Prepare a bowl of water and ice

Step 10

10 Add the string bean pieces to the pot of boiling water; cook for 3 minutes; add the carrots

Step 11

11 Cook for 3 minutes, but no longer

Step 12

12 Immediately drain the vegetables then transfer them to the ice-water bath

Step 13

13 After 10 minutes, drain the vegetables

Step 14

14 Lay them out on paper towels or on a clean dish towel to dry

Step 15

15 Whisk together the remaining 5 tablespoons of the oil, the balsamic and red wine vinegars, oregano, mustard and sugar in a large bowl, to form an emulsified dressing

Step 16

16 Season lightly with salt and pepper

Step 17

17 Add the cooked pasta, zucchini-onion mix, carrots, green beans, chickpeas

Step 18

18 Great Northern beans, salami and chopped basil; stir to incorporate

Step 19

19 Taste and adjust the seasoning as needed

Step 20

20 Transfer to a serving bowl

Step 21

21 If desired, garnish with basil and diced tomato just before serving