Introduction
Primavera Pasta Salad is a celebration of fresh, colorful vegetables and perfectly cooked pasta, tossed in a zesty dressing. Whether you’re hosting a summer picnic, preparing a weeknight dinner, or packing a healthy lunch, this dish fits any occasion. It’s a quick, easy, and versatile recipe that brings a burst of flavor to your table.
Ingredients
For the Salad:
12 oz (340g) pasta (penne, fusilli, or bowtie)
1 cup cherry tomatoes, halved
1 cup broccoli florets, lightly steamed
1 medium zucchini, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1/2 cup shredded carrots
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley or basil, chopped
For the Dressing:
1/4 cup olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Directions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside.
Prepare the Vegetables
While the pasta cooks, prepare your vegetables. Lightly steam the broccoli to soften slightly but keep it crunchy. Chop the zucchini, bell peppers, and other vegetables as needed.
Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
Assemble the Salad
In a large mixing bowl, combine the cooked pasta, vegetables, and dressing. Toss everything together until evenly coated.
Chill and Serve
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature, garnished with fresh parsley or basil.
Serving and Storage Tips
Serving: Primavera Pasta Salad pairs well with grilled chicken, fish, or as a standalone dish for a vegetarian option.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, and adjust seasoning if needed.
Variations
