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!
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.
