Pasta Primavera Salad with Creamy Lemon Vinaigrette

Name: Pasta Primavera Salad with Creamy Lemon Vinaigrette
Prep time: 20 min
Cook time: 1 h
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 8 oz Uncooked bow-tie (farfalle) pasta; 2 C Broccoli florets; 2 C Cherry tomatoes, halved; 1 C Red onion slivers; 1 md Yellow bell peppers, 2-inch sliced; 1 md Carrot, grated; 1 stalk Celery, sliced; 1/4 C Sliced black olives; 1/4 C Chopped fresh basil leaves; 1/4 C Chopped parsley; 1/2 C Extra virgin olive oil; 1/4 C Mayonnaise; Juice from 1 lemon; 1/2 C Grated Parmesan cheese (2 oz); Freshly ground black pepper, to taste

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 30 - 60 minutes

Ingredients:

8 oz Uncooked bow-tie (farfalle) pasta
2 C Broccoli florets
2 C Cherry tomatoes, halved
1 C Red onion slivers
1 md Yellow bell peppers, 2-inch sliced
1 md Carrot, grated
1 stalk Celery, sliced
1/4 C Sliced black olives
1/4 C Chopped fresh basil leaves
1/4 C Chopped parsley
1/2 C Extra virgin olive oil
1/4 C Mayonnaise
Juice from 1 lemon
1/2 C Grated Parmesan cheese (2 oz)
Freshly ground black pepper, to taste

Directions:

Light your grill's side burner and cook and drain pasta as directed on package.
Adding the broccoli florets during the last 2 to 3 minutes of cooking last minute of cooking.
Rinse with cold water; drain.
In large mixing bowl, mix tomatoes, bell peppers, red onion, carrots, celery, olives, and herbs.
In small bowl, whisk together the mayonnaise, olive oil, lemon juice and cheese.
Add dressing mixture, pasta and broccoli to salad mixture; toss to coat.
Season with freshly ground black pepper.
Refrigerate covered for an hour before serving so the flavors can meld.
This salad contains mayonnaise, so don't let it sit in the hot sun!