Vegan Primavera Pasta Salad

Vegan Primavera Pasta Salad Recipe is refreshing, bright, and hearty. It combines pasta and crunchy vegetables with the slightest dressing and a bit of herbs. It is ideal as a lunch and dinner dish or as a side dish during a party. The tastes are fresh, the texture is crunchy, and it is light yet filling. The Vegan Primavera Pasta Salad is versatile, so you can change veggies according to your availability. It adds healthier proportions of carbs, fiber, and plant nutrients. The freshness of every bite is celebrated in this dish.

STATS:

• Diet: Vegan
• Course: Main, Side
• Prep time: Twenty minutes
• Difficulty: Easy
• Cooking method: Mixing & stovetop
• Yield: Four servings
• Serving size: one bowl
• Cooking time: 15 minutes
• Cuisine: Italian-inspired
• Total time: 35 minutes

EQUIPMENT

• Large pot
• Strainer
• Cutting board
• Knife
• Mixing bowl
• Whisk or fork
• Serving spoon

INGREDIENTS:

• 1 cup of blanched broccoli florets
• Eight ounces of whole grain pasta (rotini or penne)
• One cup of chopped zucchini,
• Half a cup of cherry tomatoes
• ½ a cup of thinly sliced carrots
• One red bell pepper
• Half a cup of thinly chopped red onion
• One teaspoon of Dijon mustard
• 1/4 cup of freshly chopped parsley
• Two tablespoons of lemon juice
• One teaspoon of powdered garlic
• 1/4 cup of olive oil
• One tablespoon of vinegar made from red wine
• Taste and adjust with salt & pepper.

INGREDIENT NOTES

Whole wheat pasta:

• Pasta is added as it provides a body to the dish and makes it filling. Pasta made with whole wheat gives you fiber and makes you feel full longer.

Cherry tomatoes:

• These provide a juicy bite together with natural sweetness. They also give a color to the salad.

Zucchini:

• Zucchini provides a bland flavor and a soft consistency. It is fast to prepare and is good with the lemon dressing.

Broccoli florets:

• Broccoli adds plenty of healthy crunch and flavor with earthiness. Blanching preserves them, keeping them bright green and just a little bit delicate.

Red bell pepper:

• Bell peppers add a sweet and crunchy bite. They also add more color to the salad.

Carrots:

• Carrots are a source of natural sweetness with a crunchy bite. By slicing them, they will be well mixed with other vegetables.

Red onion:

• Red onion gives it a sharp flavor to neutralize the sweetness of other vegetables. Cut them thin to keep from overwhelming the dish.

Fresh parsley:

• Parsley adds bright and fresh flavor to the salad. It intensifies the flavors, but it is not very strong.

Olive oil:

• Olive oil forms the dressing base. It adds depth and assists in coating the pasta and veggies.

Lemon juice:

• Lemon juice also adds acidity and freshness. It moderates the depth of the olive oil.

Red wine vine:

• This will give the dressing its punch and flavor. It maintains the salad crisp and tangy.

Dijon mustard:

• A little tang and creaminess are brought to the dressing by the mustard. It assists in the emulsification of oil and vinegar.

Garlic powder:

• Garlic powder adds mild garlic flavor without overpowering. It mixes with dressing.

Salt and pepper:

• These are simple condiments and aptly perfect the dish.

DIRECTIONS

1. First, bring a big pan of salted water, and then put pasta in it.
2. After draining, allow to cool.
3. After two minutes of blanching in boiling water, drain & let the broccoli florets cool.
4. Slice & dice all vegetables according to the recipe’s instructions.
5. Combine the Dijon mustard, olive oil, lemon juice, red wine vinegar, garlic powder, salt, and pepper in a mixing bowl.
6. In a large bowl, combine spaghetti, bell pepper, carrots, onion, parsley, zucchini, broccoli, & cherry tomatoes.
7. Drizzle noodles & veggies with the dressing.
8. Mix everything thoroughly till it’s coated evenly.
9. If necessary, taste and adjust the salt/pepper.
10. You can serve it cold or warm.

TIPS

• For an additional cool taste, the salad should be served cold.
• The addition of cooked chickpeas or tofu will provide extra protein.
• In case of necessity, use gluten-free pasta.
• To serve, pour on extra lemon juice to brighten.

DATA STORAGE

Refrigerator:

• Garlic powder adds mild garlic flavor without overpowering

Freezer:

• Since the vegetables lose texture in the freezer, it is not advised.

FAQS

Can I use frozen fruits and vegetables?

• Yes, but you get better texture and taste from fresh veg.

Can this be prepared ahead of time?

• Yes. Make ahead and refrigerate for a day until serving the next day.

Which kind of pasta works best for this?

• Short pasta, like rotini or penne, is best suited to hold on to its dressing as compared to long pasta.

Can I do without oil?

• You can, but the salad won’t be as rich. Possibly substitute it with tahini or avocado.

NUTRITIONAL INFORMATION

Calories: 280
Total Fat: 9g
Protein: 9g
Sodium: 180mg
Carbohydrates: 45g
Dietary Fiber: 8g
Saturated Fat: 1g
Cholesterol: 0mg