Cold Pasta Primavera

Primavera pasta tossed with asparagus pieces, sliced cremini mushrooms, halved cherry tomatoes, blanched broccoli florets, diced red bell pepper, diced green bell pepper, and whole black olives. Vinaigrette prepared from vegetable oil, salad vinegar, chopped fresh parsley, chopped fresh basil, minced garlic, coarse salt, and fresh ground black pepper completes this delicious pasta salad recipe.

Ingredients -

1 (16 ounces) package Primavera Pasta Twists
1 (15.5 ounces) can Asparagus, drained and cut into bite size pieces
1-1/2 cups trimmed and sliced Cremini Mushrooms
1 cup Cherry Tomatoes, halved
1/2 cup diced Red Bell Pepper
1/2 cup diced Yellow Pepper
1 small can whole pitted Black Olives
1 Small Bunch Broccoli Flowerets

Vinaigrette:
1 cup Vegetable Oil
1/3 cup Salad Vinegar
1/4 cup chopped Fresh Parsley
3 tablespoons chopped Fresh Basil
2 Garlic Cloves, minced
1/2 teaspoons Coarse Salt
Fresh Ground Black Pepper

Preparation:

1. Cook pasta according to package directions.

2. Drain and rinse with cold water.

3. Drain olives and asparagus and set aside.

4. Microwave the broccoli flowerets on high in 3 tablespoons water 2-3 minutes.

5. Drain.

6. Combine pasta twists, asparagus, mushrooms, broccoli, olives, cherry tomatoes and peppers in a serving bowl.

7. Combine the dressing ingredients and pour over the vegetables.

8. Mix thoroughly and refrigerate at least 1 hour before serving.

Pasta Salad Making Tips -

Adequate Pasta Water

To keep pasta from sticking together, make sure you use 4-6 quarts of water for every pound of pasta.

Pasta Salad Making Tips -

Add Pasta Gradually

Add pasta gradually to boiling water to keep the water boiling. Continuous boiling allows the pasta to move around freely, and prevents it from sticking.

Recipe Ideas:

Cold Pasta Salad

Cold Spaghetti Salad

Crab Pasta Salad

Crab Pasta Salad with Broccoli and White Onion

Creamy Italian Pasta Salad

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