Primavera Pasta Salad

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Servings: 6 Difficulty: Intermediate
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A vibrant, fresh pasta salad bursting with spring vegetables and a bright lemon vinaigrette
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This Primavera Pasta Salad is the ultimate light yet satisfying meal for warm evenings or potlucks. It combines tender linguine with a colorful medley of sautéed mushrooms, crisp zucchini, sweet carrots, and briny black olives. The vegetables are tossed in a zesty dressing made from olive oil, red wine vinegar, and fresh lemon juice, creating a perfect balance of acidity and richness. Finished with aromatic basil and garlic, every bite is refreshing and full of flavor. ItâÂÂs equally delicious served warm or chilled, making it a versatile vegetarian option that holds up well in the fridge. Perfect for a quick weeknight dinner or a make-ahead side dish that tastes even better the next day.

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Primavera Pasta Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 237.2

Description

This Primavera Pasta Salad is the ultimate light yet satisfying meal for warm evenings or potlucks. It combines tender linguine with a colorful medley of saut&# 195;©ed mushrooms, crisp zucchini, sweet carrots, and briny black olives. The vegetables are tossed in a zesty dressing made from olive oil, red wine vinegar, and fresh lemon juice, creating a perfect balance of acidity and richness. Finished with aromatic basil and garlic, every bite is refreshing and full of flavor. ItâÂÂs equally delicious served warm or chilled, making it a versatile vegetarian option that holds up well in the fridge. Perfect for a quick weeknight dinner or a make-ahead side dish that tastes even better the next day.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente, about 7-9 minutes.
  2. Drain the pasta in a colander and immediately rinse under cold running water to stop the cooking process. Drain well and set aside.
  3. While the pasta cooks, melt butter in a large skillet over medium heat. Add the sliced mushrooms and lemon juice.
  4. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they are golden brown and tender. Remove from heat.
  5. In a large mixing bowl, combine the cooked linguine, sautéed mushroom mixture, drained canned tomatoes, sliced zucchini, grated carrots, pitted black olives, mashed garlic, and fresh basil.
  6. In a small bowl, whisk together the red wine vinegar, olive oil, and sugar until the sugar is dissolved.
  7. Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to coat all ingredients evenly.
  8. Season with salt and freshly ground black pepper to taste.
  9. Let the salad sit for 10 minutes to allow flavors to meld, or refrigerate for at least 30 minutes for a chilled serving.
  10. Give it a final stir before serving. Garnish with extra basil leaves if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 237.2kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 3.8g19%
Cholesterol 16.1mg6%
Sodium 47.8mg2%
Total Carbohydrate 36.3g13%
Dietary Fiber 10.9g44%
Sugars 23.4g
Protein 14.2g29%

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

Keywords: pasta salad, primavera, vegetarian, italian, zucchini, mushrooms, linguine, summer dinner, potluck, lemon vinaigrette, carrots, black olives, basil, easy recipe, make ahead, fresh vegetables, light meal, healthy, side dish
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