Print

Fresh Cold Pasta Primavera Recipe Easy Zesty Lemon Herb Vinaigrette

fresh cold pasta primavera - featured image
Print Recipe

A refreshing and vibrant cold pasta primavera with crisp vegetables and a bright, zesty lemon herb vinaigrette. Perfect for summer gatherings, this dish is quick, easy, and adaptable.

Ingredients

Scale
  • 8 ounces (225 grams) pasta (rotini or penne preferred)
  • Salt, for pasta water
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, thinly sliced or spiralized
  • 1 cup thinly sliced bell peppers (red, yellow, or orange)
  • 1/2 cup sliced radishes (optional)
  • 1/2 cup fresh peas or snap peas, halved
  • 1/2 cup shredded carrots or matchstick carrots
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (about one large lemon)
  • 1 teaspoon lemon zest
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: freshly grated Parmesan or Pecorino Romano cheese
  • Optional toppings: toasted pine nuts or slivered almonds

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and immediately rinse it under cold running water to stop the cooking process and cool it down. Toss gently to remove excess water.
  3. While the pasta cooks, wash and slice all the vegetables into uniform thin slices. Set aside in a large mixing bowl.
  4. In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 2 tablespoons each of chopped fresh basil and parsley. Season with salt and pepper to taste. Whisk until smooth and slightly thickened.
  5. Add the cooled pasta to the bowl with the vegetables. Pour the vinaigrette over the mixture and toss gently but thoroughly to coat everything evenly.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the pasta settle (optional but recommended).
  7. Before serving, give the pasta a quick toss. Add optional toppings like freshly grated Parmesan cheese or toasted nuts if desired. Adjust seasoning with salt, pepper, or lemon juice as needed.

Notes

Do not overcook the pasta; al dente is best as pasta softens when chilled. Rinse pasta with cold water immediately after draining to stop cooking and prevent clumping. Use fresh herbs for best flavor. Whisk vinaigrette well to emulsify. Toss gently to avoid smashing vegetables or pasta. If pasta seems dry after chilling, add a splash of olive oil or lemon juice before serving. Can be made vegan by omitting cheese and using maple syrup instead of honey. Gluten-free pasta options work well as substitutes.

Nutrition

Keywords: pasta primavera, cold pasta salad, lemon herb vinaigrette, summer pasta, easy pasta recipe, vegetarian pasta, healthy pasta salad

Find it online: https://yumbelle.com/fresh-cold-pasta-primavera-recipe-easy-zesty-lemon-herb-vinaigrette/