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!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 498kcal

Author Meghan

Ingredients

⅓ cup extra virgin olive oil
4 tablespoons raspberry vinegar or red wine vinegar
½ cup finely chopped red onion
1 pound pasta such as linguine or fettucine
¾ pound snow peas
⅓ 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 ½-inch pieces
½ cup snipped chive, basil or other fresh herbs
salt and freshly ground black pepper to taste
¼ 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.

Notes

Source: Adapted from the Silver Palate Cookbook

You're Gonna Bake It After All

bakeitafterall.com

Nutrition