Description
Cold Pasta Primavera is a delightful dish that combines pasta with fresh, colorful vegetables, perfect for warm weather or as a refreshing side at gatherings.
Ingredients
Scale
- 300 grams (10.5 oz) pasta spirals (such as fusilli or rotini)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 250 grams (9 oz) cherry tomatoes, halved
- 1 small zucchini, diced
- 1 small carrot, julienned or thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and rinse under cold water.
- Chop the vegetables: dice the bell peppers, cube the zucchini, julienne the carrot, and halve the cherry tomatoes.
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper, then pour over the pasta and vegetables, tossing to coat.
- Chill the pasta primavera in the refrigerator for at least 30 minutes before serving.
Notes
- Use seasonal vegetables for the best flavor.
- Experiment with different dressings for variety.
- Can be made ahead of time for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Cold Pasta Primavera, Pasta Salad, Vegetarian Recipe, Summer Dish