Primavera Pasta Salad



1/2 lb. pasta of choice

2 cups packed broccoli florets, bite-sized pieces

1 1/4 cups frozen peas

1/2 cup vegetable brot

1 pint cherry or grape tomatoes

1/3 cup roasted red peppers sliced or chopped

1/3 cup olives coarsely chopped

1/4 cup vegan parmesan cheese

1 avocado dicedlemon wedges for serving

red chili flakes for serving


1 tbsp chives

2 tsp dried basi

1 tsp dried parsley

1 tsp kosher salt

1/2 tsp pepper

1 tsp garlic powder

1 tbsp dijon mustard

2 tsp white wine vinegar

Juice of 1 1/2 lemons

1 tsp agave nectar

1/4 cup olive oil


Cook the pasta as per bundle bearings in salted water, to still somewhat firm, then channel.

In the mean time, add broccoli and peas to an enormous dish with vegetable stock. Cover and bring to a stew, cook for 3 to 4 min then, at that point, eliminate top and cook one two or three minutes to permit fluid to vanish. The broccoli ought to be fresh delicate, so channel away any fluid that remaining parts.

While those are cooking, hack the tomatoes, peppers and olives. Add these to the broccoli and peas whenever those are finished. Whisk together the dressing, and add it to the dish alongside the cooked pasta and parmesan. Mix well, preference for preparing.

Serve and top with avocado and lemon wedges


Add Comment