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Italian Pasta Primavera with Balsamic Vinaigrette

Italian Pasta Primavera with Balsamic Vinaigrette




8 to 10 servings


5 minutes


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Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black medium grind pepper
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons sugar OR to taste
  • 2 teaspoons Dijon mustard
  • 1/2 cup Mazola® RightBlend® Oil
  • 1/2 cup shredded Parmesan cheese


  • 2 cups broccoli florets, blanched OR steamed until crisp tender
  • 1 cup roasted red pepper OR red bell pepper strips
  • 1 cup yellow bell pepper cut in strips
  • 1 cup zucchini strips, 1/4-inch x 2-inches
  • 1 cup carrot matchsticks
  • 1/2 cup pitted kalamata olives
  • 1 jar (6-ounces) marinated artichoke hearts, drained
  • 1 pound fusilli, cavatappi, cellentani OR penne pasta, cooked
  • 1-1/2 tablespoons finely minced Italian flat leaf parsley, optional



  1. Combine vinegar, garlic, salt, pepper, basil, oregano, rosemary, sugar and mustard in a medium mixing bowl; let rest 2 minutes to blend flavors. Whisk in olive oil gradually until thickened. Stir in Parmesan cheese and set aside.
  2. To assemble salad, combine vegetables and pasta in a large bowl. Add Balsamic Vinaigrette and stir until ingredients are well coated. Transfer to serving dish and top with additional Parmesan cheese and parsley, if desired.


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