Pasta Salad "Primavera"

Votes: 2

Time: 25 min plus steeping time
Complexity: easily
Servings: 12

This salad differs from traditional Primavera pasta perhaps only in that it's served chilled and dressed with ranch dressing. The vegetables remain standard: broccoli, cherry tomatoes, green peas, asparagus, carrots, and leeks—all added raw, imbuing the dish with their spring freshness and color. Prepare a dressing using sour cream, mayonnaise, whole milk, Parmesan, and a handful of finely chopped fragrant herbs, and toss it with the vegetables and cooked fusilli pasta. Before serving, let the salad rest in the refrigerator for a few hours to allow the fresh vegetables to absorb the dressing's juices, resulting in a smooth, full-bodied flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg fusilli pasta (spirals)
1 cup mayonnaise
0.5 cup whole milk + more as needed
1/4 cup sour cream
1 tbsp chopped fresh parsley
1 tbsp chopped chives
2 tsp chopped fresh mint
Juice and zest of 2 lemons
3 tbsp. l. freshly grated parmesan
1 cup broccoli florets, cut into small pieces
1 cup cherry tomatoes, halved
1 cup frozen green peas, thawed
1 cup chopped asparagus (into 2-inch pieces)
0.5 cups of carrots, cut into strips
1 leek (white and light green parts only), thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fusilli spiral pasta, broccoli cabbage, cherry tomatoes, peas, asparagus, carrot, leeks, Parmesan cheese, mint

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse the pasta under cold water to cool.
To prepare the dressing, combine the mayonnaise, milk, sour cream, parsley, green onions, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons Parmesan in a small bowl. Add more milk if necessary if the dressing is too thick.

In a large bowl, combine the cooked pasta, broccoli, tomatoes, peas, asparagus, carrots, and leeks. Drizzle with the dressing and toss. Sprinkle with the remaining Parmesan and black pepper. Refrigerate for at least 4 hours or overnight.

Categories: