This vibrant Primavera Pasta Salad bursts with the fresh flavors of spring vegetables and herbs, tossed with al dente pasta and a zesty dressing. It’s perfect for picnics, potlucks, or a light lunch on a sunny day.
Ingredients:
- 8 ounces (about 225g) rotini pasta or any short pasta shape
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (any color), diced
- 1 cup cucumber, diced
- 1 cup broccoli florets, blanched
- 1/2 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Directions:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
- In a large bowl, combine the cooled pasta with cherry tomatoes, bell peppers, cucumber, blanched broccoli, red onion, black olives, basil, parsley, and Parmesan cheese (if using). Toss gently to combine.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the pasta and vegetables. Toss until everything is evenly coated with the dressing.
- Taste and adjust seasoning if necessary. If you prefer a stronger flavor, you can add more vinegar or mustard.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a final toss and garnish with additional fresh herbs if desired.
- Serve chilled and enjoy the refreshing flavors of spring!
This Primavera Pasta Salad is not only delicious but also versatile. Feel free to customize it with your favorite spring vegetables or add grilled chicken or shrimp for a heartier meal option.
