Print

Cold Pasta Primavera Recipe with Lemon Vinaigrette

cold pasta primavera recipe with lemon vinaigrette - featured image
Print Recipe

A fresh and satisfying cold pasta primavera tossed with a bright, tangy house lemon vinaigrette. Perfect for easy summer dinners, potlucks, or packed lunches.

Ingredients

Scale
  • 12 ounces (340g) fusilli pasta
  • 1 pint (300g) cherry tomatoes, halved
  • 1 cup (100g) snap peas, trimmed and strings removed
  • 1 medium (approx. 150g) red bell pepper, diced
  • 1 small (150g) zucchini, peeled into thin ribbons
  • ¼ medium (30g) red onion, thinly sliced
  • ½ cup fresh basil leaves, loosely packed, torn by hand
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) extra virgin olive oil
  • 1 tablespoon (15ml) honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente, about 10-12 minutes. Start checking at 9 minutes to avoid overcooking.
  2. Drain the pasta and rinse under cold water to stop cooking and cool it down. Shake off excess water and transfer to a large mixing bowl.
  3. While the pasta cooks, prepare the veggies: halve the cherry tomatoes, trim and snap the peas, dice the red bell pepper, peel thin ribbons of zucchini, thinly slice the red onion, and tear the basil leaves by hand.
  4. Add all the veggies and basil to the bowl with the pasta.
  5. In a small bowl, whisk together fresh lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper.
  6. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified. Taste and adjust salt or honey as needed.
  7. Pour the vinaigrette over the pasta and veggies. Toss gently but thoroughly to coat everything evenly.
  8. Cover the bowl and refrigerate for at least 30 minutes to let flavors blend. For best results, chill for a few hours or overnight.
  9. Before serving, give it a quick toss and add extra basil or cracked black pepper if desired.

Notes

[‘Do not skip rinsing the pasta to stop cooking and remove excess starch.’, ‘Use fresh lemon juice for the best flavor; bottled juice can taste flat or bitter.’, ‘Adjust sweetness by adding extra honey if lemons are very tart.’, ‘Slice veggies uniformly for balanced flavor and attractive presentation.’, ‘Make ahead and chill for a few hours or overnight for best flavor.’, ‘Substitute snap peas with sugar snap peas or thinly sliced green beans if needed.’, ‘Add a teaspoon of lemon zest to the vinaigrette for extra zing.’, ‘Add protein like grilled chicken, shrimp, or chickpeas to make it a heartier meal.’, ‘Store leftovers in an airtight container in the fridge for up to 3 days.’, ‘This pasta salad does not freeze well due to fresh veggies.’]

Nutrition

Keywords: cold pasta primavera, lemon vinaigrette, summer pasta salad, easy pasta recipe, family favorite, healthy pasta salad, vegetarian pasta

Find it online: https://novanosh.com/cold-pasta-primavera-recipe-with-lemon-vinaigrette-easy-family-favorite/