Return to Content

Cold Pasta Primavera

Cold Pasta Primavera
0 votes, 0.00 avg. rating (0% score)
by

Yield: 4 to 6 servings

Ingredients:

  • 4 cups cold, cooked, sturdy pasta, such as penne, rotelli, or fusilli
  • 1 red bell pepper, cut into thin strips
  • 1 cup broccoli florets, boiled 1 minute and plunged into cold water
  • 1/2 cup pitted Kalamata or other black olives
  • 1/4 cup pine nuts or walnuts, toasted slightly in a small frying pan
  • Basic Pasta Salad Dressing

Instructions:

Combine all ingredients and serve.
Updated Thursday, May 8th, 2003

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111