Recipe #1844
Pasta Salad Primavera
| Preparation: | 30 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 30 min |
| Total: | 2 h |
10 cups (2.5 L)
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Veggie Cuisine |
Wine & food pairing
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Recipe ingredients
- 3 cups (750 mL) dry fusili pasta
- 4 slices Yves Veggie Pepperoni, 1/2-in. (1-cm) dice
- 1 cup (250 mL) tomato sauce (or your favorite pasta sauce)
- 6 Tbsp. (90 mL) red wine vinegar
- 1 tsp. (5 mL) salt
- 1/8 tsp. (0.5 mL) pepper
- 1/2 tsp. (2 mL) basil leaves
- 1/2 tsp. (2 mL) oregano leaves
- 1 Tbsp. (15 mL) chopped parsley
- 1/4 cup (60 mL) chopped green onions
- 1/4 cup (60 mL) chopped olives
- 1 cup (250 mL) diced carrots
- 1 cup (250 mL) cauliflower florets, bite size
- 1 cup (250 mL) broccoli florets, bite size
- 1/2 cup red bell pepper, 1/2-in. (1-cm) dice
- 1/2 cup green bell pepper, 1/2-in. (1-cm) dice
Preparation
Cook pasta according to directions on package. Drain and rinse under cold water. Drain well and transfer to large bowl.
Add tomato sauce, vinegar, salt, pepper, basil, oregano, parsley, green onions, olives, carrots, cauliflower, broccoli, bell peppers and Yves Veggie Pepperoni. Gently mix.
If possible, refrigerate for 1 hour. Adjust seasoning, as salad may need a little more vinegar after it sits.
Suggestion
For this large, colorful salad, we have suggested the use of raw carrots, cauliflower, broccoli and bell peppers. Alternatively, all or some of these vegetables may be blanched briefly, making them softer to the bite and brightening their colors. Note that the dressing for this salad is entirely without oil, but you won't miss it!Occasion: Lunch Box
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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