Simple Summer Eats: Pasta Primavera Salad

When summertime heat rolls around, the last thing you want to worry about is what's for dinner. Don't panic, just prep this veggie filled primavera pasta salad and have it on hand all week! Our old friend Krisitn O'Connor is here to show us how it's done. 

PASTA PRIMAVERA SALAD

Ingredients

1 large leek, halved and sliced

1 1/2 cups halved cherry tomatoes

1 tablespoon olive oil

1/4 teaspoon large grain sea salt

1 box quinoa pasta

1 yellow pepper

1 small head radicchio

1 small bunch asparagus

1/3 cup fresh tarragon

6 tablespoons olive oil

4 tablespoons fresh squeezed lemon juice

1/4 teaspoon sea salt

2 teaspoons ground mustard

1 small shallot

Instructions

1. Pre-heat oven to 400 degrees.
2. Toss leeks and tomatoes with olive oil on a sheet pan, season with sea salt. Bake for 12-15 minutes or until veggies are soft and slightly browned. Let cool.
3. Bring a pot of well salted water to a boil. Add quinoa pasta, stirring occasionally and cook for 12-13 minutes. Pasta should be soft but not falling apart. Drain and set aside.
4. Thinly slice pepper, radicchio and asparagus, place in a large bowl. Add roasted veggies and pasta.
5. In a mini chop or food processor, add tarragon dressing ingredients (tarragon - shallot), blend until almost completely smooth.
6. Toss pasta and veggies with dressing —  tossing with the pasta when it is still slightly warm is optimal if possible. The sauce is able to absorb into the pasta and flavor it well that way.
7. Serve room temperature or chilled.

~Kristin O’Connor

Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food! For more inspiration, check out her website and Instagram.