Pasta Primavera Salad with Fresh Basil Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A make ahead salad that is a nice luncheon or light dinner dish. This dish is easy to half and it is also an excellent way to use up leftover pasta. Ingredients:
1 lb uncooked pasta (shell, rotina or mostaccioli) |
1 bunch fresh broccoli, cut into flowerets |
2 summer squash, sliced |
2 red peppers, cut into julienne strips |
1 cucumber, quartered and sliced |
3 cups artichoke hearts, drained |
1/4 lb carrot, grated |
salt and pepper |
1 clove garlic, pressed or finely chopped |
2 tablespoons fresh basil |
salt and pepper |
2 tablespoons dijon mustard |
2 tablespoons fresh lemon juice |
3/4 cup wine vinegar (red or white, your choice) |
3 cups olive oil |
Directions:
1. Salad: Cook pasta in lightly salted water for about 15 minutes.
2. Drain.
3. Rinse pasta with cold water and drain again.
4. Chill.
5. Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
6. Rinse in cold water and drain.
7. Combine all salad ingredients.
8. Just before serving, drizzle with Vinaigrette Dressing and toss.
9. Arrange on a serving platter lined with leaf lettuce.
10. Vinaigrette: Add garlic and basil to blender container.
11. Process on Chop.
12. Add salt, pepper and mustard; process a few seconds.
13. Add lemon juice and vinegar and blend.
14. Add olive oil and process until smooth.
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