Italian Pasta Primavera with Balsamic Vinaigrette

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Italian flavours enhance summer vegetables in this timeless favourite.
8 to 10 servings
Balsamic Vinaigrette
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black medium grind pepper
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
1 teaspoon minced fresh rosemary
2 teaspoons sugar OR to taste
2 teaspoons Dijon mustard
1/2 cup Mazola® RightBlend® Oil
1/2 cup shredded Parmesan cheese
2 cups broccoli florets, blanched OR steamed until crisp tender
1 cup roasted red pepper OR red bell pepper strips
1 cup yellow bell pepper cut in strips
1 cup zucchini strips, 1/4-inch x 2-inches
1 cup carrot matchsticks
1/2 cup pitted kalamata olives
1 jar (6-ounces) marinated artichoke hearts, drained
1 pound fusilli, cavatappi, cellentani OR penne pasta, cooked
1-1/2 tablespoons finely minced Italian flat leaf parsley, optional
Combine vinegar, garlic, salt, pepper, basil, oregano, rosemary, sugar and mustard in a medium mixing bowl; let rest 2 minutes to blend flavors.  Whisk in olive oil gradually until thickened.  Stir in Parmesan cheese and set aside.

To assemble salad, combine vegetables and pasta in a large bowl.  Add Balsamic Vinaigrette and stir until ingredients are well coated.  Transfer to serving dish and top with additional Parmesan cheese and parsley, if desired.
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