Serves 6
367 cal · 30 min
Pasta Primavera Salad
Recipe GLPR10e81918276ba0
A refreshing chilled pasta salad combining tender pasta with colorful vegetables, hard-boiled eggs, and creamy salad dressing. Light and satisfying, this dish is perfect for picnics, potlucks, or as a cool summer side. The medley of vegetables adds nutrition and bright flavor to every forkful.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
12 ounces uncooked pasta
1 package (10 ounces) frozen mixed vegetables
1 cup low-fat salad dressing
1/2 cup reduced-fat shredded cheese
3 hard-boiled eggs, sliced
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package directions until tender but still firm to the bite.
Drain the cooked pasta in a colander, then rinse under cold running water to stop the cooking process and prevent the pasta from sticking together.
In a separate pot, bring water to a boil and add the frozen mixed vegetables. Cook until the vegetables are just tender, about 5-7 minutes.
Drain the cooked vegetables in a colander and rinse with cold water until completely cooled. Set aside.
In a large mixing bowl, combine the cooled pasta, cooled vegetables, and the low-fat salad dressing. Toss gently to coat all ingredients evenly.
Top the pasta salad with the sliced hard-boiled eggs and sprinkle the reduced-fat shredded cheese over the top.
Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend and the salad to chill.
