Indulge in the season's freshness with a delightful Primavera Pasta Salad – a medley of vibrant ingredients artfully woven into a symphony of flavors and textures. This Primavera Pasta Salad recipe is not just a dish; it's a celebration of nature's bounty and culinary creativity.
You will see various colors and shapes as you look at the bowl. Sun-kissed cherry tomatoes halved into two and blanched broccoli florets with a vibrant green color are among them. Scattered sliced bell peppers create a mosaic-like appearance, while the crisp cucumber and the allure of sliced red onion add more layers of intrigue. Sliced black olives and the herbaceous charm of fresh basil and parsley leaves create a contrasting elegance. Altogether, it's a symphony of flavors and textures.
Primavera Pasta Salad Recipe
Cook Time: 12 minutes
Prep Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 2 minutes
Nutritional Information (per serving):
Calories: 350, Protein: 9g, Carbohydrates: 45g, Fiber: 5g, Fat: 15g, Saturated Fat: 2.5g, Cholesterol: 5mg, Sodium: 350mg, Potassium: 500mg, Vitamin A: 25% DV, Vitamin C: 90% DV, Calcium: 8% DV, Iron: 15% DV
Note: Nutritional information is approximate and may vary based on the ingredients and brands used. Adjust portion sizes and ingredients to meet your dietary preferences and needs.
Ingredients
8 oz (225g) fusilli pasta (whole wheat or gluten-free, if preferred)
1 cup cherry tomatoes, halved
1 cup broccoli florets, blanched
1 cup sliced bell peppers (assorted colors)
1 cup sliced cucumber
1/2 cup sliced red onion
1/4 cup sliced black olives
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/3 cup crumbled feta cheese (optional, omit for a vegan version)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Steps:
01 Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente (usually around 10-12 minutes).
Drain the pasta and rinse it under cold water to stop cooking. Set aside.
02 Prepare the Dressing:
Whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl to create a flavorful dressing.
03 Combine the Ingredients:
In a large salad bowl, combine the cooked fusilli pasta, halved cherry tomatoes, blanched broccoli florets, sliced bell peppers, sliced cucumber, sliced red onion, sliced black olives, chopped basil leaves, and chopped parsley.
If using feta cheese, crumble it on top of the salad ingredients.
04 Dress the Pasta Salad:
Pour the prepared dressing over the pasta and vegetables in the salad bowl.
Toss all ingredients until the dressing evenly coats the pasta and vegetables.
05 Refrigerate and Chill:
Cover the pasta salad and refrigerate it for at least 30 minutes to allow the flavors to meld together and the salad to chill.
06 Serve and Enjoy:
Once chilled, give the pasta salad a final toss before serving.
Serve this refreshing and vibrant Primavera Pasta Salad as a delightful main dish or a delicious side for your summer gatherings.
Whether as a captivating main course or a delightful side dish at sun-soaked summer gatherings, this Primavera Pasta Salad promises an experience that transcends the ordinary. Each forkful is a journey through the season's joys, an ode to culinary artistry, and a toast to the sheer delight of fresh, flavorful ingredients in perfect harmony.
Enjoy!
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