Pasta Primavera Salad

photo by Anonymous




- Ready In:
- 40mins
- Ingredients:
- 14
- 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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Reviews
-
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!!!
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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.
see 3 more reviews
Tweaks
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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.
RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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