Cold Pasta Primavera Salad Recipes

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.

PRIMAVERA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
• To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
• In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.

COLD PASTA PRIMAVERA SALAD

Steps:

• In a small bowl, mix Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet with milk and mayonnaise. Slowly whisk the dressing together with the oil until emulsified. Set aside.
• Cook pasta according to package directions. Rinse with cool water and drain.
• In a large bowl, combine the pasta and the remaining ingredients.
• Add the dressing and toss until well coated.
• Chill covered for 1 hour before serving.

EASY COLD PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
• Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

PRIMAVERA PASTA SALAD

Steps:

• Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
• In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

COLD PASTA PRIMAVERA SALAD RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions. Rinse with cool water and drain well. In a small bowl whisk the oil together with the seasoning mix until emulsified. In a large bowl, combine the pasta with the remaining ingredients. Pour the dressing over the pasta and toss until well coated. Chill covered for at least 1 hour before serving.

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.

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.

PASTA PRIMAVERA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender-crisp, 2 to 6 minutes. Drain pasta and asparagus and chill until ready to use, at least 10 minutes.
• Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.
• Assemble chilled rotini, asparagus, ham, romaine, cucumber, and avocado in a large bowl. Top with mayonnaise dressing mixture and toss. Chill for at least 30 minutes before serving.