By Grocery List Plus Editorial Staff | Published on June 2, 2026
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.
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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.
Comments
This hits the Charlotte grocery basics well—pasta, eggs, and cheese are staples everywhere, and mixed vegetables work across seasons, though spring and summer greens will taste sharper and cost less. The stated 30 minutes is honest if you're using pre-shredded cheese and pre-washed salad mixes; budget 40 if you're shredding and chopping from scratch. At roughly $1.50 to $2.00 per serving depending on vegetable selection and dressing choice, it's economical for six, and leftovers hold in the fridge for 2–3 days without dressing breakdown. The main caveat is that "mixed vegetables" and "salad dressing" are vague anchors—jarred dressing will keep costs down and time tight, but homemade vinaigrette tastes better and costs less if you have oil and vinegar on hand already.
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