PRIMAVERA PASTA SALAD

• 1/2 pound.Of pasta of choice.
• Broccoli florets; I used 2 cups.
• 1 1/4 Cups.Of frozen peas.
• 1/2 Cup.Of vegetable broth.
• Cherry tomatoes; I used 1 pint.
• 1/3 Cup.Of roasted red peppers – sliced.
• 1/3 Cup.Of chopped olives.
• 1/4 chopped parmesan cheese.
• A diced avocado.
• lemon wedges and red chili for serving

FOR MAKING THE DRESSING, YOU’LL NEED:

• 1 Large spoon.Of chives
• 2 small spoons.Of dried basil
• 1 small spoon.Of dried parsley.
• 1 small spoon.Of kosher salt.
• 1/2 small spoon.Of black pepper.
• 1 small spoon.Of garlic powder.
• 1 large spoon.Of dijon mustard.
• 2 small spoons.Of white wine vinegar.
• Juice of 2 lemons.
• 1 small spoon.Of agave nectar.
• 1/4 Cup.Of olive oil.

PREPARATION:

1st Step

After cooking the pasta in salted water until it reaches the al dente consistency specified on the box, the pasta should be drained.

2nd Step

In the meanwhile, place the broccoli florets and peas in a big pan and cover them with vegetable broth.

3rd Step

Cover the pot and reduce the heat to a simmer; after three to four minutes of cooking, remove the cover and continue to cook for another couple of minutes to enable the liquid to evaporate. Because you want the broccoli to have a crisp-tender consistency, drain out any excess moisture.

4th Step

While they are cooking, cut the tomatoes, peppers, and olives into small pieces.

5th Step

After the broccoli and peas have finished cooking, add them to the mixture. After combining the dressing ingredients in a bowl with a whisk, pour them into the pan along with the cooked pasta and parmesan.

6th Step

Stir well, and taste to see if it needs more seasoning. And serve, topping each portion with slices of avocado and lemon.

7th Step

Enjoy !