Penne and Vegetable Salad Recipe

Name: Penne and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) penne; 3 cups broccoli florets; 2 cups asparagus tips; 1 cup snow peas, trimmed; 2 large carrots, cut into julienne; 2 tbsp chopped basil or oregano; 1/3 cup red wine vinegar; 1 tbsp Dijon mustard; 1 garlic clove, minced; Salt and freshly ground black pepper; 1/2 cup extra virgin olive oil

Servings: persons

1 lb (450g) penne
3 cups broccoli florets
2 cups asparagus tips
1 cup snow peas, trimmed
2 large carrots, cut into julienne
2 tbsp chopped basil or oregano
1/3 cup red wine vinegar
1 tbsp Dijon mustard
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil

1
Cook the penne in a large pot of lightly salted boiling water, according to the package instructions, until al dente.
2
Meanwhile, steam the broccoli and asparagus for 4 minutes.
3
Add the snow peas and carrots and steam about 3 minutes more, until the vegetables are crisp-tender.
4
Remove from the heat.
5
Whisk the vinegar, mustard, and garlic in a large bowl, then gradually whisk in the oil.
6
Drain the pasta well and add to the bowl.
7
Toss in the vegetables and basil.
8
Season with salt and pepper.
9
Serve warm.
10
Variation:
11
Creamy Pasta Primavera: In place of the vinaigrette, add 2/3 cup creme fraiche and 1 tsp whole-grain mustard to the vegetables and pasta.
12
Thin with a little of the pasta cooking water if necessary.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb (450g) penne, 3 cups broccoli florets, 2 cups asparagus tips, 1 cup snow peas, trimmed, and more.

Yes, Penne and Vegetable Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Penne and Vegetable Salad

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