Primavera Pasta Salad

Primavera Pasta Salad


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This Primavera Pasta recipe is quick and easy to make! A cool and refreshing pasta salad, this is the perfect cool lunch for a hot summer day. With broccoli, black olives, bell peppers and artichokes, this seasonal salad really hits the spot! This recipe was shared with us by our friends at

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Chicago, Illinois

Serving Size / Yield

6 servings


  • 8 oz. Penne (or your favorite pasta shape), uncooked*
  • 1 small red bell pepper, cut into strips
  • 1 small green bell pepper, cut into strips
  • 1 (6 oz.) can black olives, pitted and drained
  • 1 (8 oz.) jar marinated artichoke hearts, undrained
  • 1 cup broccoli florets, blanched
  • 3 cloves garlic, minced
  • 1 tsp. oregano
  • 1/4 cup balsamic vinegar
  • 1/2 cup shredded Parmesan cheese

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Cook pasta according to directions on package; drain and rinse under cold water.

Place pasta in a large mixing bowl. Add all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours and serve.

*Whole-grain, multi-grain or whole-wheat pasta varieties may be substituted for this primavera pasta dish.

~Serves 6~

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