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Orange Primavera Salad

Author: chefs-mate Cooking Method: Baking, Roasting Cuisine: Italian Courses: Salads

Difficulty: Intermediate

Servings: 6 Calories: 180.0

Dietary:

V Vegetarian

Description

This refreshing Orange Primavera Salad is a delightful celebration of spring flavors, combining the bright zest of fresh Florida oranges with the earthy crunch of blanched broccoli, carrots, and snow peas. The foundation of small pasta shells provides a satisfying texture that holds the zesty dressing perfectly. A homemade vinaigrette made with olive oil, prepared mustard, vinegar, and a hint of garlic ties the ingredients together, while toasted pecans add a final touch of richness and crunch. It is an ideal choice for a light lunch, a picnic side dish, or a healthy dinner accompaniment. The balance of sweet citrus, savory vegetables, and tangy dressing makes this salad a crowd-pleaser that is both nutritious and visually appealing.

Directions

Cook the small pasta shells according to package directions until al dente, then rinse with cold water and drain well to chill.
Blanch the broccoli flowerettes, carrot slices, and snow peas in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking and retain color. Drain and pat dry.
Peel the oranges and carefully separate them into segments, removing any visible pith or seeds.
In a small bowl, whisk together the vinegar, prepared mustard, egg yolk (if using), dried dill, minced garlic, salt, hot pepper sauce, and olive oil until the dressing is emulsified and smooth.
In a large mixing bowl, combine the chilled pasta, blanched vegetables, julienned red bell peppers, and orange segments.
Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
Fold in the toasted chopped pecans just before serving to maintain their crunch.
Serve immediately as a side dish or light meal.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 180.0kcal

% Daily Value *
Total Fat 21.6g34%
Saturated Fat 13.2g66%
Cholesterol 56.4mg19%
Sodium 25.2mg2%
Total Carbohydrate 3.4g2%
Dietary Fiber 0.0g0%
Sugars 3.4g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the egg yolk from the dressing. You can replace it with 1 tablespoon of silken tofu or a neutral oil to maintain emulsification.

Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, but watch closely to prevent burning.

The salad is best served fresh. If preparing ahead, keep the dressing separate and toss just before serving to prevent the pasta from becoming soggy.

You can substitute other spring vegetables like asparagus tips or radishes for variety.

Orange Primavera Salad