The Primavera Pasta Salad is a vibrant and flavorful dish, perfect for spring and summer gatherings. Bursting with fresh vegetables and a zesty dressing, it’s both refreshing and satisfying. Here’s a reimagined version of this delightful recipe:
Ingredients
For the Salad:
8 oz (1/2 lb) pasta of your choice (penne, fusilli, or farfalle recommended)
2 cups small broccoli florets
1 1/4 cups frozen peas
1/2 cup vegetable broth
1 pint cherry or grape tomatoes, halved
1/3 cup roasted red peppers, sliced or chopped
1/3 cup roughly chopped olives
1/4 cup grated vegan Parmesan cheese
1 avocado, sliced into wedges (for serving)
Lemon wedges (for serving)
Red pepper flakes (optional, for garnish)
For the Dressing:
1 tbsp minced garlic
2 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tbsp Dijon mustard
2 tsp white wine vinegar
Juice of 1 1/2 lemons
1 tsp agave nectar (or honey for non-vegan options)
1/4 cup olive oil
Instruction
1. Cook the Pasta:
Cook the pasta in salted boiling water according to the package instructions. Ensure it is cooked al dente, then drain and set aside.
2. Prepare the Vegetables:
In a large skillet or pot, add broccoli florets, frozen peas, and vegetable broth. Cover and steam for 3–4 minutes until the vegetables are tender but still vibrant. Remove from heat and drain any excess liquid.
3. Combine the Ingredients:
While the vegetables are cooking, slice the tomatoes, roasted red peppers, and olives. Add them to a large mixing bowl with the cooked broccoli and peas.
4. Make the Dressing:
In a small bowl, whisk together the garlic, basil, parsley, salt, pepper, garlic powder, Dijon mustard, white wine vinegar, lemon juice, agave nectar, and olive oil until smooth and well combined.
5. Assemble the Salad:
Add the cooked pasta and grated Parmesan to the vegetable mixture. Pour the dressing over the top and toss everything gently to coat.
6. Serve:
Transfer the salad to a serving dish. Top with avocado wedges, a sprinkle of red pepper flakes, and lemon wedges for squeezing. Serve chilled or at room temperature.
Enjoy!
This colorful and versatile salad is perfect as a side dish or light main course. It pairs wonderfully with grilled chicken, shrimp, or as a standalone vegetarian option.