Primavera Salad Recipe

Name: Primavera Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked, small, shell-shaped quinoa pasta or wheat pasta; 1/4 lb. sugar snap peas or snow peas; 1/4 lb. slender asparagus, trimmed and cut on the diagonal; 1 large English cucumber; 3 cups mixed young salad greens; 2 cups fresh strawberries, hulled and thinly sliced; 1/2 cup vegan sour cream; 1 Tbs. olive oil, or more if needed; 1 Tbs. water; 1 1/2 Tbs. lemon juice; Zest of 1 lemon; Seasoning salt to taste; 1 Tbs. granulated sugar, or to taste; 4 large hard-boiled eggs, peeled and quartered

Servings: persons

1 cup uncooked, small, shell-shaped quinoa pasta or wheat pasta
1/4 lb. sugar snap peas or snow peas
1/4 lb. slender asparagus, trimmed and cut on the diagonal
1 large English cucumber
3 cups mixed young salad greens
2 cups fresh strawberries, hulled and thinly sliced
1/2 cup vegan sour cream
1 Tbs. olive oil, or more if needed
1 Tbs. water
1 1/2 Tbs. lemon juice
Zest of 1 lemon
Seasoning salt to taste
1 Tbs. granulated sugar, or to taste
4 large hard-boiled eggs, peeled and quartered

1
Bring large pot of lightly salted water to a boil.
2
Cook pasta according to package directions, drain, rinse under cold water, drain again and set aside.
3
Bring another large pot of lightly salted water to a boil, and blanch sugar snap peas for 1 minute.
4
Remove from water, and blanch asparagus for 2 minutes.
5
Remove from heat, place sugar snap peas and asparagus in cold water, drain and set aside.
6
Slice cucumber, and place slices in salad bowl.
7
Rinse and dry salad greens, and place in salad bowl.
8
Add strawberries, cooled pasta and vegetables.
9
To make dressing, beat together sour cream, olive oil, water, lemon juice, lemon zest, seasoning salt and sugar.
10
Spoon dressing over salad, and toss.
11
Arrange quartered eggs over top, and serve.

896

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup uncooked, small, shell-shaped quinoa pasta or wheat pasta, 1/4 lb. sugar snap peas or snow peas, 1/4 lb. slender asparagus, trimmed and cut on the diagonal, 1 large English cucumber, and more.

Yes, Primavera Salad falls under the Salads 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.

That's it — enjoy your meal!

Primavera Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions