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Pasta Primavera Salad Recipe

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This recipe for Pasta Primavera Salad, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Vollmer
Added: Saturday, July 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. carrots, diagonally sliced in 1" pieces
2 c. broccoli florets
1 c. zucchini or yellow squash in 1" pieces
2 c. green beans in 2" lengths
2 med. tomatoes cut in small pieces
8 oz. pasta

Dressing:
2 tbsp. olive oil
2-3 cloves garlic
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/3 c. - 1/2 c. Wishbone LoCal Italian dressing
2 tbsp. dried basil

Directions:
Directions:
Cut all vegetables first. Cook carrots and green beans 2 minutes in boiling salted water. Add broccoli and cook 1 minute. Add zucchini and cook 1 minute more. Rinse in cold water to stop from overcooking. Drain and set aside.
Cook pasta and set aside.

Dressing:
Heat olive oil in skillet. Add garlic and saute 30 seconds. Stir in salt, sugar and pepper, then tomatoes. Set aside.
Toss slightly warm pasta with vegetables. Add oil mixture, bottled dressing and basil. Toss. Refrigerate several hours before serving.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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