Wednesday, May 20, 2015

Pasta Primavera Salad

Pasta Primavera Salad

Tick tock...we're counting down to Memorial Day weekend. Patriotic festivities, the start of long summer weekends and for many, the first BBQ party of the season. What's not to love? Well, sometimes what's not to love is the same old collection of mayo laden side salads. Sure, I make them, too, and there's a favorite macaroni salad that's been making the rounds for I don't know how many summers. Time for a change, maybe? Don't like change? OK, how about just an addition.

Pasta Primavera Salad
Although there's a touch of mayo in the dressing to make it creamy, it's mostly a tangy lemon and shallot vinaigrette that goes perfectly with the mix of fresh and roasted vegetables.

But the best part is absolutely the little crunch from toasted breadcrumbs and herbs! My fridge is filled with Gourmet Garden herb pastes and they are amazing time savers when I'm cooking. But I was recently introduced to their line of lightly dried herbs. I normally stay away from dried and prefer fresh herbs. You know, the ones that keep spoiling in my crisper? But the lightly dried herbs are just that. And as soon as I opened the container I knew by the wonderful fresh fragrance that I had a new favorite product. They're my new secret ingredient for side salads. Sshh, don't tell anybody. Enjoy!

Pasta Primavera Salad
by Hungry Couple
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Ingredients (6 Servings)
  • 1 lb. Pasta (I used mini rigatoni), cooked according to package directions
  • 1 Pint cherry tomatoes, halved
  • 1 Cup corn kernels
  • 2 Tablespoon olive oil, divided
  • 8 Spears asparagus, julienned or shaved
  • 2 Tablespoons breadcrumbs
  • 1 Tablespoon Gourmet Garden Lightly Died Parsley

  • Creamy Lemon Vinaigrette:
  • 2 Tablespoons olive oil
  • 2 Tablespoons pasta water
  • 1 Tablespoon lemon juice
  • 1 Tablespoon mayonnaise
  • 1 Teaspoon mustard
  • 1 Shallot, peeled and small diced
  • 1 Tablespoon Gourmet Garden Lightly Dried Basil
  • Salt and Pepper to taste
Instructions
Pasta Primavera Salad
Pre-heat the oven to 400 degrees.

Combine the tomatoes and corn in a bowl and toss with one tablespoon of the olive oil. Spread out on a baking sheet lined with parchment paper and roast in the oven for 20 minutes.

Cooking the pasta but reserve 2 tablespoons of the cooking water before draining.

Make the dressing by whisking together the olive oil, water, lemon juice, mayonnaise, mustard, shallot and basil. Season with salt and pepper.

Add the remaining tablespoon of olive oil to a pan along with the breadcrumbs and parsley. Saute on medium heat, stirring frequently, for a couple of minutes until the breadcrumbs have browned.
Toss the cooked pasta with the roasted corn and tomatoes, asparagus and dressing. Top with the toasted breadcrumbs.

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I was compensated for creating this recipe but my opinions are always my own. Thank you for supporting the products I love and use in my kitchen.

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8 comments:

  1. I love that you roasted the veggies and added breadcrumbs to this! I am not a fan of mayo pasta salads, but this lemon shallot vinaigrette is calling my name.

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  2. Ohhh, love this pasta salad. This is definitely going on my must-make list for summer. Pinned.

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  3. 'You know, the ones that keep spoiling in my crisper?" <------ SO TRUE. Aside from occasionally making chimichurri, I don't think I've EVER gotten to the end of a package or bag of fresh herbs before having to toss them. It makes me sad, but it's just nearly impossible for me. The Lightly Dried line is such a great addition to my fridge, I just love it.

    I keep seeing crispy breadcrumbs on top of pasta everywhere I look. I need to try this at home, ASAP!

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  4. I sooo need to get myself some Gourmet Garden!!

    and oooooh this pasta salad looks DELICIOUS

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  5. I just threw out a bunch of cilantro (AGAIN) because they keep wilting before I can use them all. Both the herb pastes and the lightly dried herbs have been life savers for me. Love that this pasta salad isn't mayo centered like most pasta salads.

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  6. I just love tossing breadcrumbs on top of pasta but never did it with pasta salad. All these fresh vegetables and that lemon herb vinaigrette is calling to me. Plus I love the lightly dried line, it's perfect, no more dead unused herbs and it's already chopped!

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  7. This pasta salad is go gorgeous! I'd totally make a meal of it.

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