Pasta Primavera Salad
Pasta Primavera Salad is a side dish that serves 8. One serving contains 233 calories, 8g of protein, and 9g of fat. For 94 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 46 people were glad they tried this recipe. If you have rotini pasta, shallots, red bell pepper, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is excellent. If you like this recipe, you might also like recipes such as Primavera Pasta Salad, Primavera Pasta Salad #BrunchWeek, and Primavera Pasta Salad with Shrimp.
Servings: 8
Ingredients:
2 cups small broccoli florets
1 cup diced carrots (3 carrots)
1 clove garlic, minced (1 tsp.)
3 Tbs. lemon juice
¼ cup olive oil
½ cup grated Parmesan cheese
1 cup diced red bell pepper
8 oz. penne or rotini pasta
¼ cup finely chopped shallots (2 shallots)
2 cups halved sugar snap peas
2 cups chopped tomatoes
2 cups diced yellow squash (2 small squash)
Equipment:
pot
sieve
whisk
bowl
Cooking instruction summary:
Bring large pot of salted water to a boil. Prepare large ice water bath. Add carrots to water, and simmer 2 minutes. Add squash, and cook 2 minutes more. Add broccoli and bell pepper, and cook 2 minutes more. Add sugar snap peas, and cook 2 minutes more.Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.Bring pot of water to a rolling boil. Add pasta, and cook according to package directions for al dente. Drain, and rinse under cold water to cool. Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
Step by step:
1. Bring large pot of salted water to a boil. Prepare large ice water bath.
2. Add carrots to water, and simmer 2 minutes.
3. Add squash, and cook 2 minutes more.
4. Add broccoli and bell pepper, and cook 2 minutes more.
5. Add sugar snap peas, and cook 2 minutes more.Scoop vegetables from simmering water with strainer.
6. Transfer to ice water bath.
7. Drain when cool, and pat dry.Bring pot of water to a rolling boil.
8. Add pasta, and cook according to package directions for al dente.
9. Drain, and rinse under cold water to cool. Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic.
10. Add pasta, blanched vegetables, tomatoes, and cheese, and toss to coat with dressing. Season with salt and pepper, and serve.
Nutrition Information:
covered percent of daily need
