Press enter to see results or esc to cancel.

Primavera Pasta Salad recipe

Primavera Pasta Salad.

This hearty, Italian-style pasta and vegetablesalad makes a great dish to take along on a picnic or share ata potluck supper.

Recipe: Primavera Pasta Salad

8 ounces whole wheat rotini pasta
1 small red bell pepper, seeded, membrane removed and cut intostrips
1 small green bell pepper, seeded, membrane removed and cut intostrips
1 (6-ounce) can black olives, pitted and drained
1 (8-ounce) jar marinated artichoke hearts, undrained
1 cup broccoli, cooked and drained
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon rosemary
1/4 to 1/3 cup balsamic vinegar
1/2 cup shredded Parmesan or Asiago cheese

  • Cook pasta according to directions onpackage; drain and rinse under cold water.
  • Put pasta in a large mixing bowl. Mixin all remaining ingredients; toss well. Serve at room temperatureor refrigerate for 2 to 3 hours before serving.

    Makes 6 (side-salad) servings.

    Nutritional Information Per Serving (1/6of recipe): 228 calories, 10 g protein, 38 g carbohydrates, 6g fiber, 6 g fat (2 g saturated), 8 mg cholesterol, 43 mcg folate,2 mg iron and 251 mg sodium.

    Recipe and photograph provided courtesyof Wheat Foods Council.

    If the Primavera Pasta Salad recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    I really loved the method of cooking everything in the same pot and the salad looked beautiful. However, I thought there was not nearly enough pasta for the amount of vegetables. It could also use more dressing and cheese.

    Leave a Comment