Pasta Primavera Salad
 
Prep time
Total time
 
Author:
Recipe type: Pasta Salad
Cuisine: Salad
Serves: 12 servings
Ingredients
  • 8 oz. pasta (I like fusilli)
  • 1 tablespoon olive oil
  • ½ pound broccoli, trimmed, cut into flowerets
  • 1 8oz. jar marinated artichoke hearts, coarsely chopped, save marinade
  • ½ cup bottled Italian salad dressing
  • 1 clove garlic, crushed
  • ½ cup minced green onions
  • 2 zucchinis, thinly sliced
  • ⅓-pound mushrooms, thinly sliced
  • ½ cup frozen peas, uncooked
  • ½ basket cherry tomatoes, halved
  • ½ of a 1-pound can pitted black olives
  • ⅓ cup minced parsley
  • ⅛ cup vinegar
  • 1 cup mayonnaise
  • Salt & Pepper to taste
  • Red Leaf Lettuce
Instructions
  1. Cook pasta in boiling, salted water to which 1 tablespoon olive oil has been added. When cooked to al dente stage, drain, run cold water over it, drain again
  2. Cook broccoli in a small amount of boiling water until crisp-tender; drain
  3. Pour marinade from artichoke hearts over cooked pasta along with bottled Italian dressing; add garlic and stir well
  4. Add green onions, zucchini, mushrooms, peas, cherry tomatoes, olives, and minced parsley
  5. Combine vinegar with mayonnaise; add to salad along with salt & pepper
  6. Gently mix all ingredients thoroughly and allow to chill for several hours or overnight
  7. Taste before serving; adjust seasonings
  8. If salad is a little dry or doesn’t hold together, add a little mayonnaise, Italian dressing or water until moist
  9. Serve each portion on a red lettuce leaf
  10. Option: You can add 2 cups cooked chicken if desired
Recipe by Good Parenting Brighter Children at https://goodparentingbrighterchildren.com/childrens-books-about-food/