Pasta Primavera Salad
Pasta Primavera Salad
This recipe is a life saver for me. I almost always have it in my refrigerator. you may find that the ingredients list is longer than expected, but it is really easy to make and is delicious. You can also create a variety of different hot or cold pasta dishes using these simple techniques. It can be a perfect vegetarian, vegan or non-vegetarian dish . You can eat it cold or hot by heating it in microwave if so desired. It is magically versatile.
Ingredients
Equipment
Method
- Cook pasta in salted water, according to package directions. I tend to cook a little more than al dente, because it absorbs the sauce better, and tastes way better than al dente.
- When pasta is ready, drain and transfer to a large bowl and let it cool.
- Add broccoli florets to boiling salted water and cook for 2 minutes. Drain and set aside.
- Meanwhile, heat olive oil and butter in a heavy skillet or heavy saucepan. Add diced onion and sliced garlic and cook on low heat until onion is soft. Don't brown the onion.
- Add celery, and carrots and continue to cook until vegetables are partly cooked.
- Add tomatoes, and diced bell peppers and continue to sauté for 2 to 3 minutes, stirring.
- In a small bowl, mix vinegar, lemon zest, lemon juice, oregano, and duck sauce and mix well to combine. Add the mixture to the vegetable, mix and remove from heat. let it cool slightly
- Add the cooked pasta along with blanched broccoli to the sauce. Add salt, pepper, and sugar, and toss well to coat the pasta with the sauce. Season to taste.
- Add chopped parsley to the pasta and toss to serve.
