Primavera Pasta Salad
Primavera may mean "spring" but we can guarantee that you’ll want to make this tasty pasta salad all grilling season long! Dovetailing Tip: Prepare an additional bunch of asparagus by washing, trimming and thinly slicing to have ready for Pasta and Peas, Asparagus and Kale, on day 3.
Serving size: 12
Calories per serving: 185
2 pounds fusilli
1 cup mayonnaise
1/2 cup whole milk, plus more if needed
1/4 cup sour cream
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives
2 teaspoons chopped fresh mint
2 lemons, zested and juiced
freshly ground black pepper
3 tablespoons freshly grated parmesan
1 cup broccoli florets, broken into small pieces
1 cup cherry tomatoes, halved
1 cup frozen peas, thawed
1 cup sliced asparagus (2-inch pieces)
1/2 cup matchstick carrots
1 leek, white and light green parts, thinly sliced
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.