Pasta Primavera Salad
Ready In: 40 mins
Serves: 8
Ingredients
- 1 cup carrot, diced
- 2 cups yellow squash, diced
- 2 cups broccoli, small florets
- 1 cup red bell pepper, diced
- 2 cups sugar snap peas, halved
- 8 ounces penne or 8 ounces rotini pasta
- 1⁄4 cup olive oil
- 3 tablespoons lemon juice
- 1⁄4 cup shallot, finely chopped
- 1 garlic clove, minced (1 tsp)
- 2 cups tomatoes, chopped
- salt, to taste
- black pepper, to taste
- 1⁄2 cup parmesan cheese, grated
Directions
- 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.
- 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, blanche vegetables, tomatoes, and cheese, and toss to coat with dressing.
- Season with salt and pepper, and serve.
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