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At its core, Pasta Primavera translates to "spring pasta" in Italian, reflecting its roots in seasonal cooking. The dish is believed to have originated in Italy, where it showcased the bounty of fresh vegetables available during the spring months. However, its rise to fame in American cuisine came in the 1970s, when it was popularized by chefs seeking to highlight fresh produce in a more accessible format. The result was a dish that not only celebrated seasonal ingredients but also catered to the growing demand for lighter, vegetable-forward meals.

Creamy Pasta Primavera Salad

Discover the joy of vibrant flavors with a creamy Pasta Primavera Salad that is perfect for any occasion! This colorful dish combines fresh seasonal vegetables with pasta for a delightful balance of taste and texture. It's easy to customize, making it a versatile option for picnics, potlucks, or weeknight dinners. Enjoy the creamy dressing that ties everything together, and let each bite burst with freshness. A crowd-pleaser that's as beautiful as it is delicious!
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Ingredients
  

8 oz (225g) rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 bell pepper (red, yellow, or orange), diced

1 medium zucchini, sliced

1 cup broccoli florets

1 cup carrots, julienned or thinly sliced

1/2 cup frozen peas, thawed

1 cup corn (fresh, frozen, or canned, drained)

1/2 cup red onion, finely chopped

1 cup fresh baby spinach

1/2 cup grated Parmesan cheese

3/4 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons olive oil

2 tablespoons lemon juice (freshly squeezed)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool down. Set aside.

    Prepare the Vegetables: While the pasta is cooking, wash and chop all the vegetables as indicated in the ingredients list. You can lightly steam the broccoli florets and carrots for about 3-4 minutes if you prefer a softer texture, but keep them crisp.

      Make the Dressing: In a mixing bowl, combine the mayonnaise, Greek yogurt, olive oil, lemon juice, garlic powder, Italian seasoning, salt, and pepper. Whisk until smooth and fully incorporated.

        Combine All Ingredients: In a large serving bowl, combine the cooked pasta, cherry tomatoes, bell pepper, zucchini, broccoli, carrots, peas, corn, red onion, and baby spinach. Pour the creamy dressing over the salad.

          Toss Gently: Using tongs or a large spoon, gently toss all the ingredients together until the pasta and vegetables are well coated with the dressing.

            Add Cheese: Sprinkle the grated Parmesan cheese over the top of the salad and toss again to distribute evenly. Taste and adjust the seasonings if necessary.

              Chill and Serve: For best flavor, refrigerate the creamy pasta primavera salad for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled or at room temperature.

                Prep Time, Total Time, Servings: 20 min | 50 min | 6 servings