Serves 10
130 cal · 135 min
Zesty Pasta Primavera Salad
Recipe GLPR6b36b3a7327944
A vibrant whole grain pasta salad loaded with fresh crisp vegetables, tossed in a bright lemon and herb vinaigrette. This make-ahead salad is perfect for potlucks, picnics, or quick weeknight dinners. The flavors meld beautifully as it chills, making it even more delicious the next day.
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Ingredients
2 cups whole grain rotini pasta, uncooked
3 tablespoons vegetable oil
3 tablespoons fresh lemon juice
2 1/2 teaspoons Italian seasoning
1/8 teaspoon red pepper flakes
1 1/2 cups cucumber, chopped
1/2 cup cherry tomatoes, halved
1/2 cup carrots, sliced into thin rounds
1/4 cup red onion, minced
3 tablespoons grated Parmesan cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Bring a large pot of salted water to a boil. Add the whole grain rotini pasta and cook according to the package directions until al dente. Drain the cooked pasta in a colander and set aside to cool slightly.
In a large mixing bowl, whisk together the vegetable oil, fresh lemon juice, Italian seasoning, and red pepper flakes until well combined and emulsified.
Add the cooled cooked pasta to the dressing along with the chopped cucumber, halved cherry tomatoes, sliced carrots, minced red onion, and grated Parmesan cheese.
Toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to blend and develop. Stir gently before serving and adjust seasoning if needed.
