Pasta Salad Primavera

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 sautÃÂ©ed 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.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 785.8

Dietary: Low-fat, Vegan, Vegetarian

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 sautÃÂ©ed 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

20 milliliter Garlic -- minced
2 cup Broccoli flowerettes --
1/2 cup Red pepper -- thinly sliced
1/2 cup Carrot -- shaved
1 whole Tomato, peeled -- seeded
1/2 teaspoon Basil
1/2 pound Corkscrew pasta
1/4 cup Olive oil
1 tablespoon Red wine vinegar
to taste whole Salt and pepper
as needed whole Vegetable cooking spray

Directions

1
Bring a large pot of salted water to a boil and cook the corkscrew pasta according to package directions until al dente.
2
Drain the pasta and rinse briefly with cool water to stop the cooking process, then set aside.
3
Spray a large skillet with vegetable cooking spray and heat over medium heat.
4
Add the minced garlic to the skillet and sautÃÂ© for about 30 seconds until fragrant, being careful not to burn it.
5
Add the broccoli flowerettes, thinly sliced red pepper, shaved carrots, seeded tomato, and basil to the skillet.
6
SautÃÂ© the vegetables, stirring frequently, until they are heated through but still crisp-tender, about 3-5 minutes.
7
Add the cooked pasta to the skillet with the vegetables and toss well to combine.
8
Pour the olive oil and red wine vinegar over the pasta and vegetable mixture.
9
Season with salt and pepper to taste and toss again until evenly coated.
10
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.

Keywords: broccoli, carrots, dinner, garlic, healthy, italian, low-fat, main, pasta, peppers, primavera, salad, spring, vegan, vegetables, vinaigrette

Read it online: https://www.chefs-mate.com/recipe/pasta-salad-primavera/