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Pasta Primavera Salad with Fresh Basil Vinaigrette

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“A make ahead salad that is a nice luncheon or light dinner dish. This dish is easy to half and it is also an excellent way to use up leftover pasta.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Salad: Cook pasta in lightly salted water for about 15 minutes.
  2. Drain.
  3. Rinse pasta with cold water and drain again.
  4. Chill.
  5. Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
  6. Rinse in cold water and drain.
  7. Combine all salad ingredients.
  8. Just before serving, drizzle with Vinaigrette Dressing and toss.
  9. Arrange on a serving platter lined with leaf lettuce.
  10. Vinaigrette: Add garlic and basil to blender container.
  11. Process on Chop.
  12. Add salt, pepper and mustard; process a few seconds.
  13. Add lemon juice and vinegar and blend.
  14. Add olive oil and process until smooth.

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