Pasta Salad Primavera Poupon Recipes

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PRIMAVERA PASTA SALAD



Primavera Pasta Salad image

Need a dish to pass for a potluck? Here's a pasta salad tossed with a creamy dressing that's ready in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 14

Number Of Ingredients 8

3 1/2 cups uncooked bow-tie (farfalle) pasta (9 oz)
2 cups fresh snow pea pods (12 oz), strings removed
2 large red bell peppers, cut into 1-inch pieces (2 cups)
2 medium carrots, sliced (1 cup)
1/2 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese (2 oz)
1 cup creamy Parmesan dressing
2 tablespoons milk

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.

Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

PASTA PRIMAVERA SALAD



Pasta Primavera Salad image

This is a very fresh, colorful, and vitamin and nutrient rich salad. One large pot of boiling water does all the cooking for the vegetables in this salad. The addition of the vegetables has been timed so that they're all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in. From Vegetarian Times.

Provided by Enjolinfam

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup carrot, diced
2 cups yellow squash, diced
2 cups broccoli, small florets
1 cup red bell pepper, diced
2 cups sugar snap peas, halved
8 ounces penne or 8 ounces rotini pasta
1/4 cup olive oil
3 tablespoons lemon juice
1/4 cup shallot, finely chopped
1 garlic clove, minced (1 tsp)
2 cups tomatoes, chopped
salt, to taste
black pepper, to taste
1/2 cup parmesan cheese, grated

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.

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