Pasta Primavera Salad Food

PASTA PRIMAVERA SALAD

Steps:

• Bring large pot of salted water to a boil. Prepare a large ice water bath. Add carrots to the boiled water, and simmer 2 minutes.
• Add squash, and cook 2 minutes more.
• Add broccoli and bell pepper, and cook 2 minutes more.
• Add sugar snap peas, and cook 2 minutes more.
• Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
• Bring pot of water to a rolling boil. Add pasta and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
• Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanche vegetables, tomatoes, and cheese, and toss to coat with dressing.
• Season with salt and pepper, and serve.

EASY PASTA PRIMAVERA RECIPE

Steps:

• Heat oven to 450 degrees F.
• Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
• Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
• While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
• Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
• Sprinkle Parmesan cheese and serve immediately.

PASTA PRIMAVERA

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

PASTA PRIMAVERA SALAD

Steps:

• Place a large pot of water over high heat. Shell fava beans and peas (keeping them separated). Snap woody ends from asparagus, and cut spears diagonally into 1-inch pieces. Cut haricots verts in half horizontally.
• When water boils, blanch each vegetable separately, cooking to taste. (Haricots verts and sugar snap peas should be blanched very briefly, about 10 seconds.) Reuse cooking water, placing each vegetable in a sieve and dipping it into boiling water for the duration of the cooking. Rinse blanched vegetables under cold water and allow to drain well. Peel and discard fava bean pods and the beans' thick translucent cover.
• Bring a large pot of lightly salted water to a boil, and cook orzo according to package instructions. Drain, rinse under cold water, and drain well. Transfer to a large mixing bowl, and stir in extra virgin olive oil until pasta is well coated. Add vegetables.
• Add garlic oil to bowl, and season mixture with salt and pepper to taste. Add lemon juice, lemon zest and 1/4 cup chives. Mix well, and adjust salt and pepper to taste. Transfer to a serving bowl and garnish with remaining chives. Serve immediately or refrigerate until needed.

CREAMY PASTA PRIMAVERA SALAD WITH PARMESAN

Steps:

• Toss first 4 ingredients in large bowl.
• Mix dressing and mayo. Add to pasta mixture; mix lightly.
• Sprinkle with remaining ingredients. Refrigerate at least 1 hour before serving.

PASTA PRIMAVERA SALAD WITH FRESH BASIL VINAIGRETTE

Steps:

• Salad: Cook pasta in lightly salted water for about 15 minutes.
• Drain.
• Rinse pasta with cold water and drain again.
• Chill.
• Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
• Rinse in cold water and drain.
• Combine all salad ingredients.
• Just before serving, drizzle with Vinaigrette Dressing and toss.
• Arrange on a serving platter lined with leaf lettuce.
• Vinaigrette: Add garlic and basil to blender container.
• Process on Chop.
• Add salt, pepper and mustard; process a few seconds.
• Add lemon juice and vinegar and blend.
• Add olive oil and process until smooth.

MOSTACCIOLI PASTA PRIMAVERA SALAD

Steps:

• Cook pasta according to package instructions.
• During last 2 minutes of cooking add the asparagus.
• Drain pasta& asparagus, rinse in cold water.
• Whisk together the mayo, Italian dressing, vinegar& pepper.
• When cool, in a large bowl, stir the pasta& asparagus with 1/2 cup dressing and remaining ingredients.
• Cover and refrigerate for several hoiurs.
• Just before serving stir in the remaining dressing.