Indulge in the vibrant flavors of spring with this delightful Primavera Pasta Salad. Packed with fresh vegetables and tossed in a zesty dressing, it’s a perfect dish for picnics, potlucks, or a light lunch.
Ingredients:
- 8 ounces (225g) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, blanched
- 1 cup bell peppers, diced (assorted colors for visual appeal)
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
- Salt and black pepper to taste
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar.
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, blanched broccoli florets, diced bell peppers, sliced red onion, black olives, chopped basil, and parsley. Toss gently to combine.
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined.
- Pour the dressing over the pasta salad and toss until everything is evenly coated.
- If using, sprinkle crumbled feta cheese over the top of the salad.
- Taste and adjust seasoning if necessary with salt and pepper.
- Cover the salad and refrigerate for at least 1 hour 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 taste of spring in every bite!
This Primavera Pasta Salad is not only delicious but also versatile. Feel free to customize it with your favorite seasonal vegetables or add grilled chicken or shrimp for a heartier meal option.
