Pasta Primavera
Packed with fresh and tasty ingredients, this Pasta Primavera is perfect for summer barbecues, picnics, potlucks or parties.
Ingredients
- 16 oz. tri-color rotini (substitute penne rigate), cooked and drained
- 1 cup carrots, peeled and diced
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup red peppers, diced
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, peeled and quartered
- 1 can (2.25 oz./64 g) sliced black olives, drained
- 1/4 cup red onions, finely chopped
- ground Himalayan pink salt, to taste if needed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/3 cup Parmesan cheese, finely grated
- 1/2 cup Italian vinaigrette see Recipe
- 1 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Cook pasta according to package directions. Drain and allow to cool completely.
- Meanwhile, in a wide skillet, place a steam basket and add water, just enough to reach the bottom of it; bring to a boil.
- Add carrots, cover and steam for 1 minute. To this, add broccoli florets, cover and steam for 2 minutes before adding frozen peas. Cover and steam for 1 minute.
- Carefully transfer the veggies to a large bowl and allow to cool completely.
- Once cooled, add pasta to a large bowl. Add steamed veggies, red peppers, tomatoes, cucumber, olives, and onions. Toss well before seasoning with salt and pepper.
- Add cheese and pour the vinaigrette over; toss again. Sprinkle on fresh chopped parsley and serve.