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+ servings

Pasta Salad Primavera

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Course Salads, Side Dishes
Cuisine Vegetarian
Servings 6 servings


  • 3 cups pasta shells uncooked
  • 3 carrots sliced
  • 3 3/4 cups zucchini sliced
  • 1 small red bell pepper diced
  • 1 small red onion minced
  • 1 cup fresh corn cut from the cob cut from the cob
  • 3 tablespoons olive oil
  • 4 cloves garlic pressed
  • 4 tablespoons fresh basil
  • salt and pepper to taste
  • 6 ounces provolone cheese chopped


  • Prepare pasta according to package directions; drain and set aside.
  • Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook just until tender, another 3 to 5 minutes.
  • Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
  • Add remaining ingredients and mix well.
  • Add pasta to bowl and toss lightly.


SERVING SUGGESTIONS: Serve with a big green salad.
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