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Pasta Salad Primavera https://www.metro.ca/userfiles/image/recipes/salade-pates-primavera-1844.jpg PT30M PT30M PT2H00M
Cook pasta according to directions on package. Drain and rinse under cold water. Drain well and transfer to large bowl.Add tomato sauce, vinegar, salt, pepper, basil, oregano, parsley, green onions, olives, carrots, cauliflower, broccoli, bell peppers and Yves Veggie Pepperoni. Gently mix.If possible, refrigerate for 1 hour. Adjust seasoning, as salad may need a little more vinegar after it sits.
10
4 2 5 4
3 cups (750 mL) dry fusili pasta 4 slices veggie pepperoni, 1/2 in. (1 cm) dice 1 cup (250 mL) tomato sauce (or your favorite pasta sauce) 6 Tbsp. (90 mL) red wine vinegar 1 tsp. (5 mL) Salt 1/2 pinch of pepper 1/2 tsp. (3 mL) basil leaves 1/2 tsp. (3 mL) oregano leaves 1 Tbsp. (15 mL) chopped parsley 1/4 cup (60 mL) chopped green onion 1/4 cup (60 mL) chopped olives 1 cup (250 mL) diced carrot 1 cup (250 mL) cauliflower florets, bite size 1 cup (250 mL) broccoli florets, bite size 1/2 cup red bell pepper, 1/2 in. (1 cm) dice 1/2 cup green bell pepper, 1/2 in. (1 cm) dice
Pasta Salad Primavera

Pasta Salad Primavera

Rate this recipe
2 Votes
  • Lactose-free
10
cups
0:30
Preparation
0:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 mL)
    dry fusili pasta
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  • 4
    slices veggie pepperoni, 1/2 in. (1 cm) dice
  • 1 cup
    (250 mL)
    tomato sauce (or your favorite pasta sauce)
  • 6 Tbsp.
    (90 mL)
    red wine vinegar
  • 1 tsp.
    (5 mL)
    Salt
  • 1/2
    pinch of pepper
  • 1/2 tsp.
    (3 mL)
    basil leaves
  • 1/2 tsp.
    (3 mL)
    oregano leaves
  • 1 Tbsp.
    (15 mL)
    chopped parsley
  • 1/4 cup
    (60 mL)
    chopped green onion
  • 1/4 cup
    (60 mL)
    chopped olives
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    FRESH 2 GO INTERNATIONAL OLIVE TRAY

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    680 g


  • 1 cup
    (250 mL)
    diced carrot
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  • 1 cup
    (250 mL)
    cauliflower florets, bite size
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  • 1 cup
    (250 mL)
    broccoli florets, bite size
  • 1/2 cup
    red bell pepper, 1/2 in. (1 cm) dice
  • 1/2 cup
    green bell pepper, 1/2 in. (1 cm) dice
Imprimer ma sélection

Preparation

Cook pasta according to directions on package. Drain and rinse under cold water. Drain well and transfer to large bowl.

Add tomato sauce, vinegar, salt, pepper, basil, oregano, parsley, green onions, olives, carrots, cauliflower, broccoli, bell peppers and Yves Veggie Pepperoni. Gently mix.

If possible, refrigerate for 1 hour. Adjust seasoning, as salad may need a little more vinegar after it sits.

Source : Veggie Cuisine

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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