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    You are in: Home / Recipes / Pasta Primavera Salad Recipe
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    Pasta Primavera Salad

    Pasta Primavera Salad. Photo by DeeVaFoodie

    1/3 Photos of Pasta Primavera Salad

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Enjolinfam's Note:

    This is a very fresh, colorful, and vitamin and nutrient rich salad. One large pot of boiling water does all the cooking for the vegetables in this salad. The addition of the vegetables has been timed so that they're all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in. From Vegetarian Times.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring large pot of salted water to a boil. Prepare a large ice water bath. Add carrots to the boiled water, and simmer 2 minutes.
    2. 2
      Add squash, and cook 2 minutes more.
    3. 3
      Add broccoli and bell pepper, and cook 2 minutes more.
    4. 4
      Add sugar snap peas, and cook 2 minutes more.
    5. 5
      Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
    6. 6
      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.
    7. 7
      Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanche vegetables, tomatoes, and cheese, and toss to coat with dressing.
    8. 8
      Season with salt and pepper, and serve.

    Ratings & Reviews:

    • on June 12, 2009

      55

      If the kids could give this more than 5 stars they would...and that says alot! I had leftover fresh veggies from DD grad party...so it was broccoli, snap peas, carrots, cauliflower, I used grape tomatoes cut in half, 1 tsp garlic, 1/4 diced red onion, 1 cup shredded colby-jack cheese and 1/3 cup parmesan cheese grated. For the sauce I cheated and used about 1/3 cup or so of Italian dressing (paul newman's family recipe) and 1/2 cup or so of Ranch...I used the juice of 1/2 lemon. For pasta I chose rotini as I think it holds the sauce well...Thanks so much for posting this delish recipe...I'm sure to make this alot this summer when the garden is bountiful...very flavorful and healthy...and the best part is the kids LOVED it!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2013

      55

      Very nice pasta salad. We used zucchini from our garden instead of yellow squash and we added 1/2 grape tomatoes instead of the chopped. We too used more of the Lemon juice/ lite olive oil dressing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2013

      35

      I really loved the method of cooking everything in the same pot and the salad looked beautiful. However, I thought there was not nearly enough pasta for the amount of vegetables. It could also use more dressing and cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Pasta Primavera Salad

    Serving Size: 1 (217 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 235.6
     
    Calories from Fat 85
    36%
    Total Fat 9.5 g
    14%
    Saturated Fat 2.1 g
    10%
    Cholesterol 5.5 mg
    1%
    Sodium 120.3 mg
    5%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 6.3 g
    25%
    Sugars 4.1 g
    16%
    Protein 7.0 g
    14%

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