Primavera Pasta Salad

2013 is flying by. I am not sure how it is almost the end of May! Before you know it spring will have flown by and it will be summer! In honor of spring being at its peak, Sally came up with this Primavera Pasta Salad. Influenced by the traditional Pasta Primavera, this pasta salad is loaded with crisp sugar snap peas, fresh asparagus, and crunchy squash and zucchini. This pasta salad can stand on its own, but the addition of grilled chicken or shrimp, will transform it from a filling side dish into a complete entree. This pasta salad doesn’t use mayonnaise or heavy cream, so it can stand up to the warmest spring and summer weather! If you are looking for a dish to bring to your next picnic, barbeque, or tailgate, give this dish a try! It can be made the night before, refrigerated overnight and transported in a cooler to your tailgate or picnic!

Primavera Pasta Salad
1 box (1 pound) mezze penne pasta
1/2 cup olive oil
1/8 teaspoon crushed red pepper flakes
1 cup chopped Vidalia onions
2 teaspoons chopped garlic
1 1/2 cups bite sized asparagus pieces
1 cup bite sized sugar snap pea pieces
1 cup bite sized zucchini pieces
1 cup bite sized yellow squash pieces
1/2 chopped yellow bell pepper
1/2 cup chicken or vegetable stock
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup chopped scallion (white and green part)
1 cup grated Parmesan cheese
1 cup torn basil leaves
1/4 cup chopped parsley
1/4 cup snipped chives
  1.  In a large pot, bring salted water to a boil. Cook pasta according to box instructions to al dente. Drain, Set Aside.
  2.  While waiting for the pasta water to boil, put the olive oil and pepper flakes in a medium saucepan. Bring the heat to medium low and cook oil mixture for 10 minutes. Reduce the heat to low and add the onions and garlic. Cook, stirring frequently, for 8 to 10 minutes or until onions soften. Remove pan from heat.
  3. Empty the drained pasta into a large bowl. Set aside. Add the asparagus, snap peas, zucchini, squash and peppers to the warm oil mixture. Stir until vegetables are well covered with the warm oil and onion mixture. Add the oil covered vegetables to the pasta. Toss pasta and vegetables until mixed.
  4. Add the stock, lemon juice, lemon zest, salt and pepper to the pasta mixture. Toss until the ingredients are well blended.
  5. Add the scallions, Parmesan cheese, basil, parsley and chives. Toss until the salad ingredients are well blended. Salad can be served at room temperature or chilled in the refrigerator overnight for service the next day.

Photography ©Taylor Mathis

Recipe © Sally James

In past year’s, I have shown you Sally’s Roses. Here is a look at a few of this year’s blooms.

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Comments

  1. says

    This recipe sounds awesome! I love all the produce that’s about to be produced in my garden right now! I’m pinning this for later.

    And the roses are gorgeous, as always :)

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