Primavera Pasta Salad

Ingredients:

  • 8 oz (225g) pasta (rotini, penne, or farfalle)
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1/2 cup bell peppers (red, yellow, or green), sliced
  • 1/2 cup zucchini, sliced
  • 1/2 cup yellow squash, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup black olives, sliced
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook the Pasta:
  • Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  1. Prepare the Vegetables:
  • While the pasta is cooking, prepare the vegetables. Steam the broccoli florets for about 3-4 minutes until tender-crisp. Allow them to cool.
  1. Make the Dressing:
  • In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
  1. Assemble the Salad:
  • In a large bowl, combine the cooked pasta, cherry tomatoes, steamed broccoli, bell peppers, zucchini, yellow squash, red onion, and black olives.
  • Pour the dressing over the pasta and vegetables, then toss to coat evenly.
  • Add the chopped basil and grated Parmesan cheese, and give it another toss.
  1. Chill and Serve:
  • Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.

Tips:

  • Customization: Feel free to add other vegetables like asparagus, snap peas, or carrots, depending on what’s in season.
  • Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
  • Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors get better as it sits!
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