Healthy Pasta Primavera Salad
Healthy Pasta Primavera Salad is the perfect spring and summer meal, with fresh vegetables and a light vinegar dressing. This vegetarian dish has no meat and no cream. It is so colorful and perfect for entertaining!
Several years ago I was on the hunt for delicious spring recipes. I saw this pasta in my Silver Palate Cookbook and immediately wanted to make it. The seasonal vegetables reminded me of Spring Green Risotto that I had made many years prior.
The Silver Palate was a specialty food store in Manhattan that eventually inspired the cookbook. It features the famous Chicken Marbella and one of the best carrot cake recipes! I love reading through this cookbook for the stories and all of the cooking and baking tips.
This Primavera Pasta is a healthy pasta salad that has a simple vinegar based dressing and fresh spring vegetables. Like Lemon Orzo Salad, this dish can be vegan if you prefer. Otherwise, sprinkle with Parmesan cheese for some added depth of flavor.
What Does Primavera Mean?
Primavera means Spring in Italian. Primavera pastas feature spring vegetables, which may include peas, green onions, and leeks. Pasta Primavera is often a lighter dish than heavier Italian pastas.
Recipe Details
Make the Vinaigrette
A simple vinaigrette is made in a large mixing bowl using extra virgin olive oil and raspberry vinegar. You can use red wine vinegar in place of the raspberry if you prefer. The chopped red onions are added to the dressing and set aside while you make the pasta.
Make the Pasta
The original recipe is for fettuccine primavera and calls for half green fettucine and half egg fettucine. I used a lemon pepper linguine when I made it, but you can use any pasta shape and flavor you prefer, including gluten free. The pasta is cooked according to package directions to al dente, then rinsed and transferred to the bowl containing the dressing and onions. The mixture is tossed then set aside to cool while you blanch the peas.
Blanch the Peas
To blanch the peas, bring a big pot of salted water to a boil and add the snow peas and sugar snap peas. Cook for 1 minute, then drain the peas and submerge them in a bowl of ice water to stop the cooking process and bring out the bright green color. The peas remain in the ice water for 10 minutes. Meanwhile, add the rest of the ingredients to the salad.
Finish the Pasta Salad
Add the rest of the vegetables, including the drained snow and sugar snap peas, to the pasta. Toss well to coat, adjust salt and pepper if necessary. Add olives, Parmesan cheese, and lemon zest, if using, before serving.
Gluten Free Primavera Pasta
Use any shape of gluten free pasta in place of the traditional pasta.
Looking for More Vegetarian Recipes?
Check out these other meatless recipes:
Summer Vegetable Pasta
Lemon Orzo Salad {vegan}
Spring Green Risotto
Lighter Eggplant Parmesan
Baked Ricotta Cavatelli with Mascarpone Cheese Sauce
Pasta with Sun Dried Tomatoes
Bruschetta Grilled Cheese Sandwiches
Baked Ziti Sorrentino
Double Tomato Bruschetta
Five Veggie Four Cheese Lasagna
Tortilla Espanola and Tomato Bread
Tomatoes, Zucchini and Olive Orzo
Creamy Orzo
Tomates Provencales
Orzo with Parmesan and Basil
Leek and Potato Soup
Roasted Tomato Soup – Panera Copycat
Healthy Pasta Primavera Salad
Ingredients
- 1/3 cup extra virgin olive oil
- 4 tablespoons raspberry vinegar (or red wine vinegar)
- 1/2 cup finely chopped red onion
- 1 pound pasta (such as linguine or fettucine)
- 3/4 pound snow peas
- 1/3 pound sugar snap peas
- 2 ripe plum tomatoes (quartered)
- 2 red bell peppers (stemmed, seeded, and cut into fine julienne)
- 8 green onions (trimmed, cut diagonally into 1/2-inch pieces)
- 1/2 cup snipped chive, basil (or other fresh herbs)
- salt and freshly ground black pepper (to taste)
- 1/4 cup grated Parmesan cheese
- 1 cup black olives
- grated zest of 1 lemon (optional)
Instructions
Prepare the Vinaigrette:
- Whisk together the olive oil and vinegar in a large mixing bowl. Add the chopped onion and set aside.
Make the Pasta:
- Bring 4 quarts of salted water to a boil. Stir in pasta and cook to al dente according to package directions.
- Drain pasta and transfer to the bowl with the vinaigrette. Gently toss and set aside to cool.
Blanch the Peas:
- Bring another 4 quarts of salted water to a boil. Add the snow peas and sugar snap peas. Cook for 1 minute. Drain and plunge the peas immediately into a bowl of ice water. Let stand 10 minutes.
- Drain peas and pat dry.
Assemble the Salad:
- Add the snow peas, sugar snap peas, tomatoes, peppers, green onion and herbs. Season with salt and pepper to taste.
- Before serving, top salad with olives, Parmesan cheese, and lemon zest, if using.
