Primavera Pasta Salad

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
2. Prepare the Vegetables: While the pasta cooks, chop all the vegetables. Blanch the broccoli florets by boiling them in water for 1-2 minutes, then transfer them to an ice bath to cool.
3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
4. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, zucchini, yellow squash, red bell pepper, broccoli, and red onion. Add the dressing and toss gently to coat all the ingredients.
5. Add the Finishing Touches: Fold in the chopped basil and sprinkle with Parmesan cheese, if using. Adjust seasoning with additional salt and pepper if needed.
6. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Tips for Success:

• Customize the Veggies: Feel free to swap in seasonal or your favorite vegetables, such as asparagus, snap peas, or carrots.
• Make Ahead: This salad tastes even better the next day, making it a great option for meal prep.
• Add Protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas.

Primavera Pasta Salad is as versatile as it is delicious. Whether you’re hosting a summer barbecue or simply craving something fresh and colorful, this recipe is sure to satisfy!