Primavera Pasta Spring Salad
- Appetizer
- Vegetarian
- Cocktail Tomatoes
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- / Primavera Pasta Spring Salad
Ingredients
4 oz. container of Spring Mix lettuce
1 lb. Pasta shape of your choice (e.g., cavatappi, penne, or farfalle)
1 pint cocktail tomatoes, quartered
1 zucchini, sliced into ½” rounds
1 yellow squash, sliced into ½” rounds
½ medium red onion, thinly sliced
½ cup frozen peas
¾ cup extra virgin olive oil, plus more for cooking
Bunch of fresh basil leaves, torn or chopped
1 lb. Pasta shape of your choice (e.g., cavatappi, penne, or farfalle)
1 pint cocktail tomatoes, quartered
1 zucchini, sliced into ½” rounds
1 yellow squash, sliced into ½” rounds
½ medium red onion, thinly sliced
½ cup frozen peas
¾ cup extra virgin olive oil, plus more for cooking
Bunch of fresh basil leaves, torn or chopped
For the dressing:
3 Tbsp. red wine vinegar2 garlic cloves, minced
2 Tbsp. grated pecorino, plus more for serving
Kosher salt and freshly cracked black pepper
Steps
Step 1:
Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Step 2:
Heat 2 Tbsp. (or more as needed to cover the entire bottom surface of the pan) of a large skillet over medium heat. Add the red onion and saute until softened and the edges are just beginning to brown. Add in the zucchini, yellow squash, and peas and saute until tender. Remove from heat and allow to cool.
Step 3:
Prepare the dressing: In a small bowl, whisk together the red wine vinegar, minced garlic, 2 Tbsp. grated pecorino, a pinch of Kosher salt and freshly cracked black pepper. Slowly drizzle in the extra virgin olive oil and whisk until the dressing is emulsified. Season and adjust for tasting, as needed. Set aside.
Step 4:
Assemble: In a large mixing bowl, combine the cooked and cooled pasta and vegetables, Spring Mix lettuce, and the tomatoes. Drizzle with the prepared dressing over the salad and gently toss to evenly distribute the ingredients and coat with the dressing. Taste and adjust seasoning with additional Kosher salt and freshly ground black pepper, as needed. Garnish with torn basil leaves and serve with additional grated pecorino, if desired. Serve immediately.
