Primavera Salad

Primavera Salad Recipe - Vegetarian Quinoa Pasta Salad with Strawberries and Asparagus

Region / culture: England | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Primavera Salad is a fresh and vibrant dish that celebrates the flavors of spring. This salad is packed with a variety of colorful vegetables, fruits, and a creamy dressing that ties everything together perfectly.

History

Primavera Salad originated in Italy, where "primavera" means spring in Italian. This salad is traditionally made with a mix of seasonal vegetables and fruits that are available during the spring months. It is a light and refreshing dish that is perfect for warmer weather.

Ingredients

1 cup uncooked small shell-shaped quinoa pasta or wheat pasta
0.25 lb (113 g) sugar snap peas or snow peas
0.25 lb (113 g) 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
0.5 cup vegan sour cream
1 tbsp olive oil, or more if needed
1 tbsp water
1.5 tbsp lemon juice
zest of 1 lemon
seasoning salt to taste
1 tbsp granulated sugar, or to taste
4 large hard-boiled eggs, peeled and quartered

How to prepare

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

Variations

Add grilled chicken or shrimp for an extra protein boost.
Use different fruits and vegetables based on what is in season.
Swap out the vegan sour cream for Greek yogurt for a tangier dressing.

Cooking Tips & Tricks

Be sure to blanch the sugar snap peas and asparagus for just the right amount of time to maintain their crisp texture.

- Make sure to rinse the pasta under cold water after cooking to stop the cooking process and prevent it from becoming mushy.

- The dressing can be adjusted to taste by adding more or less sugar, lemon juice, or seasoning salt.

Serving Suggestions

This Primavera Salad can be served as a main dish for a light lunch or dinner. It can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Blanching the vegetables helps to maintain their vibrant color and crisp texture.

- Be sure to cook the pasta al dente to prevent it from becoming mushy in the salad.

Ingredient Substitutions

Use regular sour cream instead of vegan sour cream if desired.

- Substitute sugar snap peas with snap peas or green beans.

- Use any type of pasta shape you prefer in place of the small shell-shaped pasta.

Make Ahead Tips

This Primavera Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Wait to add the dressing and eggs until just before serving to prevent the salad from becoming soggy.

Presentation Ideas

Serve this salad in a large salad bowl or on individual plates for a beautiful presentation. Garnish with fresh herbs or edible flowers for an extra pop of color.

Pairing Recommendations

This Primavera Salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also goes well with a light and refreshing cocktail, such as a mojito or gin and tonic.

Storage and Reheating Instructions

Store any leftovers of this Primavera Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of this Primavera Salad contains approximately 250 calories. This makes it a light and nutritious option for a meal or side dish.

Carbohydrates

The carbohydrates in this Primavera Salad mainly come from the pasta, strawberries, and cucumber. Carbohydrates provide energy for our bodies and are an essential part of a balanced diet.

Fats

The fats in this salad come from the olive oil and vegan sour cream used in the dressing. These healthy fats are important for brain function, hormone production, and overall health.

Proteins

The protein in this Primavera Salad comes from the eggs. Protein is essential for building and repairing tissues in the body, as well as for overall growth and development.

Vitamins and minerals

This salad is packed with vitamins and minerals from the variety of vegetables and fruits used. The asparagus provides vitamin K, the strawberries provide vitamin C, and the cucumber provides vitamin A. These nutrients are important for overall health and well-being.

Alergens

This recipe contains eggs and may not be suitable for those with egg allergies. It is also important to check the ingredients in the vegan sour cream for any potential allergens.

Summary

Overall, this Primavera Salad is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for a light and refreshing meal.

Summary

Primavera Salad is a delicious and nutritious dish that celebrates the flavors of spring. Packed with a variety of colorful vegetables, fruits, and a creamy dressing, this salad is perfect for a light and refreshing meal. Enjoy it as a main dish or side dish for a healthy and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was at a small neighborhood potluck, where everyone brought a dish to share. My dear friend Maria had brought a beautiful Primavera Salad that caught my eye from across the room. The vibrant colors of the fresh vegetables, the tangy dressing, and the sprinkle of herbs on top all looked so inviting. I just had to ask her for the recipe.

Maria smiled and handed me a handwritten note with the ingredients and instructions. She told me that she had learned the recipe from her grandmother, who had passed it down through the generations. I was touched by the thought of family tradition and knew that I had to make this salad for my own loved ones.

I went home that night and immediately set to work in the kitchen. I gathered all the ingredients - crisp cucumbers, juicy tomatoes, crunchy bell peppers, and fragrant herbs. I carefully chopped and sliced each vegetable, taking care to make them all the same size for a visually appealing presentation.

As I mixed up the simple vinaigrette dressing, the tangy aroma filled the kitchen and brought back memories of summers spent in the garden with my own grandmother. She taught me how to tend to the vegetables, herbs, and fruits that grew in her backyard, passing on her love for fresh, homemade meals.

When the salad was finally assembled, I couldn't help but admire the beauty of it. The colors of the vegetables popped against the white serving bowl, and the aroma of the herbs and dressing was irresistible. I knew that this salad would be a hit with my family and friends.

The next day, I brought the Primavera Salad to another potluck, eager to share the recipe with others. As soon as I set it down on the table, the salad was met with oohs and ahhs from the other guests. They marveled at the colors, the freshness of the vegetables, and the burst of flavor from the dressing.

As we all dug in, I watched with satisfaction as my friends savored each bite. They complimented me on the delicious salad and asked for the recipe. I happily shared it with them, knowing that this dish would now be a part of their own culinary repertoire.

Over the years, I have made the Primavera Salad countless times, each time with love and care. I have shared the recipe with my children, grandchildren, and friends, passing on the tradition that Maria had shared with me.

As I prepare the salad now, I can't help but think of all the memories and stories that have been shared around this dish. It has become more than just a recipe to me - it is a symbol of family, friendship, and love.

And so, as I set the Primavera Salad down on the table once again, I know that it will bring joy and comfort to those who gather around it. And I am grateful for the simple yet profound connection that food has the power to create.