Pasta Primavera Salad


  • 6 ounces dried vermicelli pasta


For Dressing:

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon olive oil

  • 1 teaspoon Dijon-style mustard

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

For Salad:

  • 4 cups arugula leaves

  • 1 cup yellow or orange sweet pepper cut into thin strips (1 medium)

  • ½ cup carrot cut into thin strips (1 medium)

  • ½ cup fresh sugar snap pea pods

  • 4 red boiling onions, cut into thin wedges

  • 4 ounces thinly sliced cooked ham or prosciutto, cut into 1-inch strips

  • Parmesan cheese, about 2 tablespoons finely shredded (optional)


  1. Cook pasta according to package’s direction.

  2. Meanwhile, combine vinegar, oil Dijon mustard, salt and black pepper in a screw-top jar. Cover and gently shake well. Set aside.

  3. In a large bowl, mix all the remaining veggies.

  4. Drain the cooked pasta. Rinse with cold water and drain again. Divide pasta among 4 serving plates. Form each portion into nest.

  5. Mound arugula mixture in the middle of each pasta nest. Top with ham. Drizzle dressing over salad. Sprinkle with cheese if desire.

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