2 c (5-1/2 ounces) tri-colored -rotini , cooked and -drained 2 c Broccoli florets 1 c Sliced carrots 1 c Cherry tomatoes, quartered 1/4 c Sliced red onions 8 oz Bottle kraft free non-fat -peppercorn ranch dressing Mix pasta and vegetables. Add dressing. Refrigerate several hours.
How To make Pasta Prima Vera Salad's Videos
Simple Pasta Primavera Salad
When it’s too hot to turn on the oven, keep things simple. Fresh, sliced veggies and pasta get a bright burst of flavor when tossed in Ken’s Simply Italian Vinaigrette. Because what’s summer without a little pasta salad?
Italian Grandma Makes Pasta Primavera (Pasta with Vegetables)
PASTA PRIMAVERA: 3-4 Tablespoons Olive Oil 2-3 garlic cloves, sliced 1 cup sliced onion 1 sliced red bell pepper ¼ teaspoon hot red pepper flakes, or as desired 8 ounces Baby Bella & white mushrooms 12 ounces sliced zucchini 6 ounces asparagus Salt and black pepper to your taste 1 cup frozen sweet peas 8 ounces grape tomatoes, halved 1 pound Rigatoni or pasta of your choice ½ cup grated Pecorino Romano cheese + more to sprinkle on top Fresh basil leaves, torn
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FAQ: Who is this lady? Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes? Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video? Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...? Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes? Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments? We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Pasta Primavera Salad / Easy Pasta Salad Recipe
Pasta Primavera Salad / Easy Pasta Salad Recipe Pasta Primavera Salad
1 lb Tri-Color Macaroni 1 Broccoli Crown - cut florets 5 - 6 Radishes - diced 1 1/2 Bell Peppers, various colors - diced 1 Zucchini - chopped 1 Bunch Scallions - greens & some white 1 C Frozen Peas 1 Can Black Olives - drained 1 Can Chickpeas - drained & rinsed
Basically you can use as much or as little ingredients as you like and put in whatever you like too. If you omit the pasta it becomes Keto friendly & gluten free
Dressing
2 Pkgs Good Seasons 1/4 C Water 3/4 C Vegi Oil
Mix everything in a large bowl and add dressing.
Pasta Primavera from Le Cirque
This is the pasta dish made famous by Le Cirque restaurant in NYC (sadly now closed) which was invented back in the 1970's! A bounty of fresh vegetables in a luscious cream sauce, this is a stunner.
PRINT RECIPE:
Creamy Pasta Primavera
This Pasta Primavera is full of delightful spring vegetables for a light and fresh pasta you can easily serve up for dinner. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 pound penne pasta • 4 tablespoons extra virgin olive oil, divided • ½ red onion, thinly sliced • 1 cup asparagus, trimmed and cut into 2-inch pieces • 1 cup frozen peas • 1 cup cherry tomatoes, halved • 1 cup artichoke hearts • 6 - 8 garlic cloves, minced • 3 tablespoons lemon juice • ½ cup freshly grated parmesan cheese • Salt and pepper to taste • 3 tablespoons finely chopped fresh parsley, for garnish
✅Instructions
00:10 - Preparing ingredients for pasta primavera 02:33 - Quick recap Creamy Pasta Primavera recipe
1️⃣ 00:39 - Cook pasta according to package directions.
2️⃣ 00:49 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.
3️⃣ 01:09 - Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
4️⃣ 01:19 - Add in garlic and cook 1 minute more. Remove from heat.
5️⃣ 01:29 - Add in pasta and toss with 2 tablespoons olive oil, lemon juice, and parmesan until cheese is melted. Season with salt and pepper to taste. Serve hot with freshly chopped parsley to garnish.
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Mediterranean Summer Pasta Salad - Bow Tie Pasta Salad Recipe
This Mediterranean Summer Pasta Salad (Bow Tie Pasta Salad Recipe) is a really flavorful summer salad perfect for family or friend gatherings. As everybody loves pasta this fresh salad will definitely be a crowd pleaser.
To print the recipe check the full recipe on my blog:
#pastasalad #summerpastasalad #Mediterraneansalad
0:00 - Intro 0:27 - Boiling Pasta to all dente stage 0:36 - Preparing the lemon salad dressing 1:25 - Cutting the fresh vegetables 2:29 - Assembling the salad 3:04 - Toss to coat with the dressing 3:23 - Enjoying the salad!
Ingredients Makes about 8 servings
1 pound (500g) bow-tie pasta (farfalle) 3.5 oz (100g) baby spinach leaves , washed and dried 10 oz (300g) cherry tomatoes , cut into halves or quarters 7 oz (200g) cucumber , sliced in quarters 2 medium red peppers , sliced 1 ripe avocado 1/2 red onion , cut into thin slices 6 oz (170g) black olives , pitted, drained and sliced 7 oz (200g) feta cheese , diced Salt and pepper to taste
Salad Dressing 1/2 cup (110g) extra virgin olive oil 2 tbsp (30ml) lemon juice 3 tbsp (45ml) red wine vinegar 1 tsp (5g) mustard 1 tbsp (15g) sugar 2-3 tbsp fresh parsley , finely chopped 3 garlic cloves , minced 2 tsp dried oregano 2 tsp dried basil 1 tsp (5g) salt freshly ground black pepper