Pasta Primavera Salad

Posted · Add Comment

This is one of our favorite pasta salads. Make in the winter or summer.



Pasta Primavera Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 1 pound pasta (shells or short tubes)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cups sliced mushrooms (12 ounces)
  • 2 cups asparagus, cut into 1-inch pieces
  • 1 cup green peas
  • 5 medium tomatoes, chopped
  • 3 tablespoons chopped fresh basil and 1 tablespoon olive oil or 4 tablespoons Pesto Genovese
  • 2 tablespoons fresh lemon juice
  • ½ cup freshly grated Parmesan cheese (1 ½ ounces)
  • ½ cup chopped fresh parsley
  • ½ cup thinly sliced sun-dried tomatoes (optional)
  • salt and black pepper to taste
  1. Cook the pasta al dente; drain it and rinse with cold water.
  2. Sauté the garlic in olive oil for 1 minute.
  3. Add the mushrooms and cook on medium heat until just tender; remove from the heat.
  4. Steam the asparagus and peas until tender.
  5. Toss all the vegetables with the pasta; add the rest of the ingredients and toss well.
  6. Serve at room temperature on lettuce, with extra Parmesan.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc., Ten Speed Press, publishers.