Creamy Pasta Primavera Salad With Parmesan Recipes

CREAMY PARMESAN PASTA SALAD

Steps:

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

CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

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.

CREAMY PENNE PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

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.

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.

CREAMY PARMESAN PRIMAVERA

Steps:

• In a large skillet, melt the butter over medium heat.
• Add the shallots and garlic and saute for 1 minute.
• Add remaining vegetables (you may want to wait until the end when you mix the veg with the sauce to add the peas if you are using frozen) and saute until crisp tender (don't over cook).
• Remove the veg from the skillet and set aside.
• Add the wine to the hot skillet and let boil until reduced by half.
• Add the cream and simmer until thick (about 10 minutes).
• Stir in the reserved veg (and the peas if you use frozen ones) and simmer until heated through.
• Stir in the cheese, parsley a dash of nutmeg and season with salt and pepper to taste.
• Pour immediately over hot, cooked pasta.

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.

CREAMY PASTA PRIMAVERA FOR TWO

Steps:

• Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.