This is a colorful cold pasta recipe, with a refreshing dressing of orange, lemon, and lime zest. Use raw veggies instead of cooked, if desired- saves time!
For variation, omit the citrus and Balsamic vinegar, adding some nutmeg, cream, and Parmesan to the dressing, to create a dish more like Pasta Primavera. Or sub extra veggies for pasta, to make a gluten-free side dish of veggies full of fresh, light flavors!
Perfect for parties; this pasta salad holds up well. Serves 8.
- 1 lb. dry cheese tortellini pasta
- 3-4 peeled carrots
- 1-2 red peppers
- 2 or so broccoli crowns
- 1/4 c. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- one lime, zested
- one lemon, zested
- half an orange, zested
- fresh herbs, if desired (basil or oregano, etc.)
- 1 TBS. balsamic vinegar
- 1/2 TBS. Dijon mustard
1. Cook: > 1 lb. dry cheese tortellini pasta
2. Drain the pasta, rinse to cool. Set aside in a colander.
3. Grill carrots in a pan with a splash of water until tender: > 3-4 peeled carrots, diced into cubes or sliced into discs
4. After water evaporates and carrots are tender, continue to grill them just a bit longer to bring out their natural sweetness, browning them some. (Add a splash of olive oil when browning.) Set carrots aside in colander, along with the cooled pasta.
5. Grill in very hot pan, just enough to sear and brown: > 1-2 red peppers, diced into larger pieces
6. Add grilled peppers to the colander.
7. Cut broccoli into small flowerettes. Steam quickly in very hot skillet with a splash of water (and with the lid on), for just one minute, removing from pan to cool. Use: > 2-3 broccoli crowns
8. In a mixing bowl, mix dressing ingredients together: > 1/3 c. olive oil > 1 tsp. salt > zest from one lime, one lemon, and half of an orange > fresh herbs, if desired (basil or oregano, etc.) > 1 TBS. balsamic vinegar > 1/2 TBS. Dijon mustard
9. Toss the pasta and veggies in with the dressing. Serve cold; great for potlucks and parties.