Cold Pasta Primavera

Cold Pasta Primavera

Cold pasta primavera is a dish that originated in Italy, where it is traditionally made with fresh vegetables that are in season during the spring, hence the name “primavera” which means “spring” in Italian. The dish is typically made with pasta that is tossed with a variety of vegetables, such as bell peppers, asparagus, broccoli, carrots, snow peas, cherry tomatoes, and artichoke hearts.

The popularity of cold pasta primavera can be attributed to its refreshing and light nature. The dish is perfect for warm summer days as it is a cold dish that is easy to make and does not require any cooking. The dish is also popular because it is a great way to incorporate a variety of vegetables into a meal, making it a healthy and nutritious option.

When made with red and green bell peppers, asparagus, broccoli, carrots, snow peas, cherry tomatoes, parmesan cheese, pine nuts, romaine lettuce, basil, marinated artichoke hearts, Italian salad dressing, bow-tie pasta, olive oil, salt, and water, this dish is a great combination of flavors and textures that makes it an enjoyable meal. The pasta is usually tossed with the vegetables and Italian salad dressing, which creates a rich and flavorful dish. The Parmesan cheese, pine nuts, and basil leaves give a great aroma and taste to the dish.


Course Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Author N. J. Sorensen, RDN


  • 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.

Overall, cold pasta primavera is a popular dish that is enjoyed for its refreshing and light nature, and its ability to incorporate a variety of vegetables into a delicious and healthy meal. The dish is a perfect addition to any summer menu and can be enjoyed by people of all ages.