Best Pasta Primavera Salad Recipes

COLD PASTA PRIMAVERA SALAD FROM HIDDEN VALLEY®

Steps:

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

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.

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.

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.

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.

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.

MOSTACCIOLI PASTA PRIMAVERA SALAD

Steps:

• Cook pasta according to package instructions.
• During last 2 minutes of cooking add the asparagus.
• Drain pasta& asparagus, rinse in cold water.
• Whisk together the mayo, Italian dressing, vinegar& pepper.
• When cool, in a large bowl, stir the pasta& asparagus with 1/2 cup dressing and remaining ingredients.
• Cover and refrigerate for several hoiurs.
• Just before serving stir in the remaining dressing.

PASTA PRIMAVERA SALAD WITH FRESH BASIL VINAIGRETTE

Steps:

• Salad: Cook pasta in lightly salted water for about 15 minutes.
• Drain.
• Rinse pasta with cold water and drain again.
• Chill.
• Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
• Rinse in cold water and drain.
• Combine all salad ingredients.
• Just before serving, drizzle with Vinaigrette Dressing and toss.
• Arrange on a serving platter lined with leaf lettuce.
• Vinaigrette: Add garlic and basil to blender container.
• Process on Chop.
• Add salt, pepper and mustard; process a few seconds.
• Add lemon juice and vinegar and blend.
• Add olive oil and process until smooth.

SMOKY PASTA PRIMAVERA SALAD

Steps:

• Bring a large pot of water to a boil; add rotini, salt, and olive oil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta, rinse with cold water, and transfer to a large bowl.
• Add red bell pepper, green bell pepper, Gouda cheese, and parsley to rotini.
• Pour balsamic vinegar in a small bowl. Add soybean oil in a small stream, whisking constantly until mixture emulsifies. Mix in dill and garlic salt. Slowly drizzle just enough of the vinaigrette over the pasta mixture until the pasta glistens. You may not need all of the vinaigrette, so store any leftovers for another use.

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 SALAD PRIMAVERA

Steps:

• 1. Snap off and discard woody bases from asparagus; set aside. Cook pasta and fresh peas (if using) together according to pasta package directions, adding the asparagus the last 2 minutes of cooking. Drain pasta mixture. Rinse with cold water; drain again. In a very large bowl combine cooked pasta and vegetable mixture, frozen peas (if using), red sweet peppers, radishes, and cheese. 2. Pour Buttermilk Dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 16 to 20 side-dish servings. BUTTERMILK DRESSING: In a small bowl whisk together 1 cup buttermilk, 3 tablespoons purchased crème fraîche or dairy sour cream, 3 tablespoons snipped fresh basil, 2 tablespoons minced garlic (6 to 8 large cloves), 1 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Per serving: 151 cal., 5 g total fat (3 g sat. fat), 16 mg chol., 313 mg sodium, 18 g carbo., 3 g dietary fiber, 8 g protein.

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.

PASTA PRIMAVERA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Transfer to large bowl.
• Add tomatoes, onions and dressing; mix lightly.
• Refrigerate several hours or until chilled. Top with cheese just before serving.