Delight your taste buds with a flavorful journey into the world of creamy pasta primavera salad. This vibrant dish combines the freshness of spring vegetables, the richness of creamy dressing, and the nutty goodness of Parmesan cheese. Get ready to embrace the flavors of this delightful dish, perfect for a light and refreshing meal or as a vibrant side dish to complement your main course. Let's dive into the world of flavors and create a culinary masterpiece that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY PARMESAN PASTA SALAD
Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
- Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.
Nutrition Facts : Calories 175, Carbohydrate 18 g, Cholesterol 6 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
PRIMAVERA PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h25m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
- To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
- In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.
CREAMY PENNE PASTA PRIMAVERA
Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.
Provided by gretchen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
- Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g
PRIMAVERA PASTA SALAD
Need a dish to pass for a potluck? Here's a pasta salad tossed with a creamy dressing that's ready in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
- In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
CREAMY PASTA PRIMAVERA SALAD WITH PARMESAN
Here's a beautiful pasta primavera salad with all the veggies you'd expect-plus tasty toppers like raisins, chopped cashews and grated Parmesan.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Toss first 4 ingredients in large bowl.
- Mix dressing and mayo. Add to pasta mixture; mix lightly.
- Sprinkle with remaining ingredients. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
CREAMY PARMESAN PRIMAVERA
From the book "Pasta Presto." You can use spaghetti, linguni, penne, rotini...really any pasta you like. You can also use any veggies you like. I tend not to use mushrooms as one of my kids don't like them and I always like adding a leafy green like spinach, kale, swiss chard, arugula or escarole. Whatever is available in your garden or at the farmer's market will probably work great.
Provided by Ilysse
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, melt the butter over medium heat.
- Add the shallots and garlic and saute for 1 minute.
- Add remaining vegetables (you may want to wait until the end when you mix the veg with the sauce to add the peas if you are using frozen) and saute until crisp tender (don't over cook).
- Remove the veg from the skillet and set aside.
- Add the wine to the hot skillet and let boil until reduced by half.
- Add the cream and simmer until thick (about 10 minutes).
- Stir in the reserved veg (and the peas if you use frozen ones) and simmer until heated through.
- Stir in the cheese, parsley a dash of nutmeg and season with salt and pepper to taste.
- Pour immediately over hot, cooked pasta.
Nutrition Facts : Calories 839, Fat 60.5, SaturatedFat 37.1, Cholesterol 204.5, Sodium 351, Carbohydrate 52.3, Fiber 10.2, Sugar 7, Protein 16
PASTA PRIMAVERA SALAD
My family loves ham all year long. I had to find a cool, summertime salad recipe to use up the leftovers, and I think this pasta primavera salad is it. Enjoy!
Provided by Nifty Deb
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta cooks, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender-crisp, 2 to 6 minutes. Drain pasta and asparagus and chill until ready to use, at least 10 minutes.
- Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.
- Assemble chilled rotini, asparagus, ham, romaine, cucumber, and avocado in a large bowl. Top with mayonnaise dressing mixture and toss. Chill for at least 30 minutes before serving.
Nutrition Facts : Calories 629.4 calories, Carbohydrate 67 g, Cholesterol 36.4 mg, Fat 31.2 g, Fiber 6.7 g, Protein 21.1 g, SaturatedFat 7.4 g, Sodium 971.3 mg, Sugar 4.6 g
CREAMY PASTA PRIMAVERA FOR TWO
"When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp colorful vegetables and a creamy Parmesan cheese sauce." Darlene Brenden Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 260 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
Tips:
- For the creamiest results, use full-fat sour cream and mayonnaise.
- If you don't have any fresh herbs on hand, you can use 1 teaspoon of dried Italian seasoning instead.
- To make the salad ahead of time, simply cook the pasta and vegetables according to the recipe and then let them cool completely. Then, store the pasta and vegetables in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, just combine the pasta, vegetables, dressing, and Parmesan cheese in a large bowl and toss to coat.
- This salad is also great for potlucks and picnics. Just pack the pasta, vegetables, and dressing in separate containers and then assemble the salad when you're ready to eat.
Conclusion:
This creamy pasta primavera salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It's also a great way to use up leftover vegetables. The creamy dressing is made with sour cream, mayonnaise, lemon juice, and fresh herbs, and it adds a wonderful flavor to the salad. The pasta and vegetables are cooked perfectly, and the Parmesan cheese adds a nice touch of richness. This salad is sure to please everyone at your table.
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