PRIMAVERA PASTA SALAD

 

HOW TO MAKE PRIMAVERA PASTA SALAD

Pasta salads are one of the meals that bring back memories of warm weather, eating meals al fresco, having picnics in the park, and getting together with family and friends. Do you find that it has the same effect on you? Either way, you won’t want to miss out on this delicious and healthy pasta recipe!

This tasty Primavera Pasta Salad is loaded with vegetables and would be great for a picnic, a light lunch, or even supper. It is also really fulfilling because of the zesty dressing and the velvety avocado. The broccoli and the peas, which are cooked to a soft crisp, give a lot of green, while the tomatoes provide bursts of brightness. Finished with vegan parmesan cheese and an additional squeeze of lemon!

This Primavera Pasta Salad would be a wonderful dish to provide at your next get-together at home with your loved ones and close friends. Because the components may be stored safely in the refrigerator for many days without going bad, it is also an excellent method for meal preparation. Before serving, you may give it a boost of brightness by adding a drizzle of more olive oil and/or lemon juice, or you can mix in some additional fresh herbs.

THE INGREDIENTS LIST

1/2 pound.Of pasta of choice.

Broccoli florets; I used 2 cups.

1 1/4 Cups.Of frozen peas.

1/2 Cup.Of vegetable broth.

Cherry tomatoes; I used 1 pint.

1/3 Cup.Of roasted red peppers – sliced.

1/3 Cup.Of chopped olives.

1/4 chopped parmesan cheese.

A diced avocado.

lemon wedges and red chili for serving

FOR MAKING THE DRESSING, YOU’LL NEED:

1 Large spoon.Of chives

2 small spoons.Of dried basil

1 small spoon.Of dried parsley.

1 small spoon.Of kosher salt.

1/2 small spoon.Of black pepper.

1 small spoon.Of garlic powder.

1 large spoon.Of dijon mustard.

2 small spoons.Of white wine vinegar.

Juice of 2 lemons.

1 small spoon.Of agave nectar.

1/4 Cup.Of olive oil.

PREPARATION:

1st Step

After cooking the pasta in salted water until it reaches the al dente consistency specified on the box, the pasta should be drained.

2nd Step

In the meanwhile, place the broccoli florets and peas in a big pan and cover them with vegetable broth.

3rd Step

Cover the pot and reduce the heat to a simmer; after three to four minutes of cooking, remove the cover and continue to cook for another couple of minutes to enable the liquid to evaporate. Because you want the broccoli to have a crisp-tender consistency, drain out any excess moisture.

4th Step

While they are cooking, cut the tomatoes, peppers, and olives into small pieces.

5th Step

After the broccoli and peas have finished cooking, add them to the mixture. After combining the dressing ingredients in a bowl with a whisk, pour them into the pan along with the cooked pasta and parmesan.

6th Step

Stir well, and taste to see if it needs more seasoning. And serve, topping each portion with slices of avocado and lemon.

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