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Pasta Salad Primavera
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Course
Salads, Side Dishes
Cuisine
Vegetarian
Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
SERVING SUGGESTIONS: Serve with a big green salad.
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