This Pasta Salad Primavera is a refreshing and colorful dish that showcases the best of spring vegetables. Crisp broccoli, sweet red peppers, and savory carrots are tossed with tender corkscrew pasta in a bright olive oil and red wine vinegar dressing. The flavors are light yet satisfying, making it perfect for potlucks, picnics, or a quick weeknight dinner. It’s naturally vegan and low-fat, offering a healthy option without sacrificing taste. The combination of warm sautéed aromatics and cool, crisp veggies creates a delightful textural contrast. Serve it warm straight from the skillet or chilled as a make-ahead side dish. Simple ingredients come together to create a meal that feels both homey and elegant, appealing to the whole family.
Pasta Salad Primavera
Description
This Pasta Salad Primavera is a refreshing and colorful dish that showcases the best of spring vegetables. Crisp broccoli, sweet red peppers, and savory carrots are tossed with tender corkscrew pasta in a bright olive oil and red wine vinegar dressing. The flavors are light yet satisfying, making it perfect for potlucks, picnics, or a quick weeknight dinner. It&# 226;ÂÂs naturally vegan and low-fat, offering a healthy option without sacrificing taste. The combination of warm sautéed aromatics and cool, crisp veggies creates a delightful textural contrast. Serve it warm straight from the skillet or chilled as a make-ahead side dish. Simple ingredients come together to create a meal that feels both homey and elegant, appealing to the whole family.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the corkscrew pasta according to package directions until al dente.
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Drain the pasta and rinse briefly with cool water to stop the cooking process, then set aside.
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Spray a large skillet with vegetable cooking spray and heat over medium heat.
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Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
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Add the broccoli flowerettes, thinly sliced red pepper, shaved carrots, seeded tomato, and basil to the skillet.
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Sauté the vegetables, stirring frequently, until they are heated through but still crisp-tender, about 3-5 minutes.
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Add the cooked pasta to the skillet with the vegetables and toss well to combine.
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Pour the olive oil and red wine vinegar over the pasta and vegetable mixture.
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Season with salt and pepper to taste and toss again until evenly coated.
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Serve warm or allow to cool and serve cold.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 785.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 124.6mg6%
- Total Carbohydrate 173.4g58%
- Dietary Fiber 13.6g55%
- Sugars 7.0g
- Protein 35.4g71%
* 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely, making it great for lunch the next day.
Substitutions: You can substitute any seasonal vegetables you have on hand, such as zucchini, asparagus, or snap peas.
Tip: If serving cold, ensure the pasta is completely cooled before mixing with the dressing to prevent wilting the fresh vegetables.
