Pasta Salad Primavera

Note/Suggestions: This recipe will make 8 child size portions or lunch for the entire family, including you. You can use any fresh or frozen vegetables your family likes.

Ingredients:

  • 1 lb or short pasta, any shape: small shells, mini penne, mini bowtie, etc.
  • ½ cup of asparagus, washed and tender parts cut into bite size pieces
  • ½ cup of green beans, washed and tips removed, and cut into bite size pieces
  • ½ cup green peas
  • 1 stalk of celery, washed sliced into small pieces

Directions:

  1. Cook pasta accoding to the instructions on the box.
  2. Half way through the cooking time, about 5 minutes, add the asparagus, green beans and peas to the pasta water and cook for another 3-4 minutes until the pasta is al dente and the vegetables are heated through but still crisp.
  3. Drain all contents of the pot into a colander and rinse with cold water. Shake off excess water and let drain well.
  4. Put into a large bowl and add celery. Mix to evenly distribute vegetables throughout pasta.
  5. Add dressing to pasta and vegetables and combine well, insuring that dressing is evenly distributed throughout the pasta and vegetables. Season to taste.
  6. Put pasta into the refrigerator to chill down before packing into lunchboxes.

Dressing:

  • ¼ cup good quality mayo
  • 1 clove garlic
  • ¼ cup fresh basil
  • 2 Tbsp of olive oil
  • 1Tbsp white wine vinegar or rice wine vinegar
  • ¼ cup grated Parmesan cheese
  • salt and pepper to taste
  1. Combine all ingredients together in a blender or food processor until smooth.