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Cold Pasta Primavera

Recipe By: N. Jay Sorensen, RD

Serving Size: 8     Preparation Tim: 0:30

Categories: Pasta

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  1            each red and green bell peppers -- julienned

  8            each asparagus spears -- cut on bias, 1/2"

  1 ½       cups broccoli flowerets

  4            each carrots -- cut on bias, 1/2"

  ½           pound snow peas -- cleaned

  3            each cherry tomatoes -- halved

  ½           cup parmesan cheese

  2            tablespoons pine nuts -- roasted

  4            each romaine lettuce leaves

  12         each basil leaves -- fresh

  1            jar artichoke hearts -- marinated

  6            ounces Italian salad dressing

  1 ½       pounds pasta, bow tie -- cooked

  1            tablespoon olive oil

  1/8       cup salt

  2            gallons water

 

Place half the water, salt, and 1 tablespoons of the Olive oil in a large saucepan. Bring water to a boil and add the pasta. Cook the pasta, stirring frequently, for approximately 12 minutes. When pasta is al dente, remove from the heat. Place the colander in the sink and pour the pasta and the water into the colander. Run cold water over the pasta until it is cold. Let pasta drain until dry. Place the pasta in a medium bowl. Gently mix in the remaining 1 tablespoon of Olive oil. Set aside.

 

Using the remaining water and salt, bring to a boil in a large saucepan. Cut vegetables, except artichoke hearts. Place in boiling water and blanch for approximately 3 minutes, or until al dente. Remove vegetables and shock in an ice bath. Drain vegetables and place vegetables and artichoke hearts with pasta. Pour 8 ounces of the Italian dressing over all ingredients, mix together well. Wash and trim romaine leaves. Place leaves on large serving platter. Top with Parmesan cheese and roasted pine nuts. Garnish with Basil leaves.