(Recipe) Pasta Salad Primavera With Herbed Tomato Sauce

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Pasta Salad Primavera With Herbed Tomato Sauce

This is one of my summer favorites. It travels well, is safe for serving

at picnics, and it's just great to have a big bowl of this salad in the

refrigerator ready for weekend guests and for family lunches.

 

Salad

8 ounces rotini or rotelle (corkscrew pasta)

2 cups broccoli florets

Sauce

One 8-ounce can tomato sauce

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon minced fresh basil, or 1 teaspoon dried basil

1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano

1 clove garlic, minced

½ teaspoon freshly ground pepper, or to taste

 

To complete the recipe

1 cup frozen baby peas, thawed

1 red bell pepper, coarsely chopped

2 plum tomatoes, coarsely chopped

2 scallions, coarsely chopped

 

Freshly ground pepper, freshly grated Parmesan cheese, toasted pine

nuts, and sprigs of fresh basil for garnish

Bring a large pot of water to a boil over high heat. Reduce the heat to

medium-high, add the pasta, and cook until al dente, 10 to 12 minutes,

or according to package instructions.

While the pasta is cooking, put the broccoli into a small

microwave-proof dish; add about ¼ cup water. Cover and microwave on

high for about 4 minutes or until crisp-tender.

 

To make the sauce, stir together the sauce ingredients in a medium bowl.

Taste and adjust the seasoning.

When the pasta is done, drain, rinse under cold water, then drain again.

Toss together the pasta, broccoli, peas, bell pepper, tomatoes, and

scallions in a large bowl. Add the sauce and toss again.

 

Advance preparation

This salad will keep for up to 2 days in the refrigerator. Because the

dressing tends to become absorbed into the pasta, refrigerate the sauce

separately; add just before serving.

 

Lori