Italian Pasta Primavera with Balsamic Vinaigrette Recipe
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Yield:
8 to 10 servings
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Total Time:
30 mins
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Prep Time:
30 mins
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Cook Time:
Ingredients
- Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black medium grind pepper
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh oregano
- 1 teaspoon minced fresh rosemary
- 2 teaspoons sugar OR to taste
- 2 teaspoons Dijon mustard
- 1/2 cup Mazola® Corn Oil
- 1/2 cup shredded Parmesan cheese
- Salad
- 2 cups broccoli florets, blanched OR steamed until crisp tender
- 1 cup roasted red pepper OR red bell pepper strips
- 1 cup yellow bell pepper cut in strips
- 1 cup zucchini strips, 1/4-inch x 2-inches
- 1 cup carrot matchsticks
- 1/2 cup pitted kalamata olives
- 1 jar (-ounces) marinated artichoke hearts, drained
- 1 pound fusilli, cavatappi
- 1-1/2 tablespoons finely minced Italian flat leaf parsley, optional
Instructions
- Step 1)Combine vinegar, garlic, salt, pepper, basil, oregano, rosemary, sugar and mustard in a medium mixing bowl; let rest 2 minutes to blend flavors. Whisk in corn oil gradually until thickened. Stir in Parmesan cheese and set aside.
- Step 2)To assemble salad, combine vegetables and pasta in a large bowl. Add Balsamic Vinaigrette and stir until ingredients are well coated. Transfer to serving dish and top with additional Parmesan cheese and parsley, if desired.
