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Pasta Primavera

Serve this as a side dish or top it with chicken for a full meal. Either way, this is a great way to use up any vegetables you have on hand!

Servings 8

Ingredients

  • asparagus cut into 1 inch pieces
  • 1/2 lb zucchini sliced
  • 1/2 cup peas frozen or fresh
  • 1 cup broccoli florets
  • 1 pint cherry tomatoes halved
  • 1 box spiral pasta cooked and drained
  • 3 Tbsp fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1 1/2 cup mayonaise
  • 2 Tsp garlic minced
  • 2 Tbsp white wine vinegar
  • salt and pepper

Instructions

  1. Cook asparagus, broccoli and zucchini in boiling water for 3 minutes. Drain and plunge in cold water to stop cooking, drain and set aside.

    Combine cooked veggies and tomatoes in a large bowl.

    Add cooked pasta to the veggies, along with the basil and parsley. Toss to combine.

    Combine mayo, garlic, vinegar and salt and pepper in a small bowl. 

    Add mayo mixture to the pasta/veggie mix. Toss to combine.

    Serve cold or at room temperature.