Pasta Primavera Salad

Submitted by Enjolinfam

"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."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 8

ingredients

• 236.59 ml carrot, diced
• 473.18 ml yellow squash, diced
• 473.18 ml broccoli, small florets
• 236.59 ml red bell pepper, diced
• 473.18 ml sugar snap peas, halved
• 226.79 g penne or 226.79 g rotini pasta
• 59.14 ml olive oil
• 44.37 ml lemon juice
• 59.14 ml shallot, finely chopped
• 1 garlic clove, minced (1 tsp)
• 473.18 ml tomatoes, chopped
• salt, to taste
• black pepper, to taste
• 118.29 ml parmesan cheese, grated

directions

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. Add squash, and cook 2 minutes more.
3. Add broccoli and bell pepper, and cook 2 minutes more.
4. Add sugar snap peas, and cook 2 minutes more.
5. Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
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. 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. Season with salt and pepper, and serve.

Reviews

[Thea]

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!!!

 

[Chef Roger too]

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.

 

[Jeri Roth Lande]

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.

 

[ddav0962]

This came out beautifully! The cooking method was perfect for getting the veggies done yet they still had a bite to them. The only changes I made were I used green pepper instead of red and I subbed halved cherry tomatoes for the chopped tomatoes. This is a very light, brightly colored and flavored salad. This won't be my last time making this salad. Made for Veg Swap 13.

 

[Dona England]

Very good. I used grape tomatoes instead of chopped so they wouldn't water down the dish.