Pasta Primavera Salad is a vibrant, fresh dish that combines tender pasta with a medley of crisp, colorful vegetables and a light, zesty dressing. Perfect for warm weather, this salad is packed with flavors and textures, offering a balance of crunchy veggies, al dente pasta, and a tangy vinaigrette. It’s a versatile dish that can be served as a light main course, a side dish for barbecues, or a meal prep option for lunches. Bursting with the essence of spring and summer, this salad is a delightful, healthy option that’s both easy to make and satisfying to eat.
Ingredients
- 12 oz pasta (penne, rotini, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, blanched
- 1 red bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1/2 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated (optional)
For the dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the cooked pasta, cherry tomatoes, blanched broccoli, red bell pepper, zucchini, carrots, and red onion. Pour the dressing over the salad and toss to coat.
- Add the finishing touches: Stir in the fresh basil and sprinkle with Parmesan cheese if desired. Adjust seasoning with additional salt and pepper if needed.
- Serve or refrigerate: Serve the salad immediately, or refrigerate for 30 minutes to allow the flavors to meld together.
This Pasta Primavera Salad is a deliciously light and colorful dish, perfect for a healthy meal that’s full of fresh, seasonal flavors!
