Pasta Primavera

Primavera, in Italian cooking, basically refers to cooking with a variety vegetables.This is a delicious dish that is good warm or cold as a salad. You can use any vegetable that is available such as courgette, broccoli, cauliflower, onion, red/green/yellow peppers etc the trick is to balance the vegetables with the pasta so that you don’t have to much of one.

The dressing is what makes the flavours come alive and just take care not to put too much of it as it will just settle at the bottom of the bowl.

This recipe Serves 3


  • 200g Dried Penne or any other short pasta
  • 1/2 Red onion(Sliced)
  • Green Beans/French Beans(Cut small)
  • 1 Carrots(cut julienne/thin strips)
  • 1/2 Red/Green Peppers(cut julienne)
  • 1/2 cup Sweetcorn(Optional)
  • 1/2 cup Peas(Optional)
  • Any other vegetable(cut in small even pieces)

For the Vinaigrette

150 ml Olive Oil(or any other good oil, but NOT vegetable oil)

5 Tbsp Wine Vinegar(or any other good quality vinegar)

1 Tbsp Mustard

1 Garlic Clove(Finely Chopped)-optional

Salt & Pepper


  1. Cook the pasta in plenty of salted boiling water until cooked(check the pack for instructions). If serving the warm, don’t cool the pasta under running water.
  2. Steam/simmer the mixed vegetables in salty water until tender but still crisp. Take care not to over cook them by cooking the vegetables depending on how small/big you have cut them.
  3. Drain the vegetables and place in a large bowl while hot.
  4. For the Vinaigrette, mix all the ingredients in separate bowl with a fork/whisk.
  5. Add the cooked pasta to the vegetables, mix well, before adding the 1/2 the dressing into the mixture. Give it a good toss before serving WARM or  placing in the fridge to serve it COLD!