Primavera Pasta Salad

While combing through my thick binder of favorite saved recipes this morning, I came across the menu and guest list for my son’s first birthday party in 1985.  The menu was an ambitious buffet entirely from the original Silver Palate Cookbook, except for the clown birthday cake from Montilio’s Bakery.

Following the pre-luncheon nibbles, there was Chicken Marbella, Glazed Corned Beef,  New Potato Salad, Tossed Green Salad, and Pasta Primavera Gregory – a pasta dish originally wrtitten for fettuccine, but which I had undoubtedly adapted into a more fork-friendly pasta salad.

Thirty-three years later, the taste memory was sufficient to reimagine what I had done to put together this pasta salad bursting with color, flavor, and texture:


inspired by The Silver Palate



8 ounces good Italian rotini, cooked al dente

1/4  cup finely chopped red onion

2 Tbsp EVOO

6 ounces snap peas or snow peas, blanched, shocked, and sliced thinly on the diagonal

4 scallions sliced thinly on the diagonal (about 1/3 cup)

1/3 cup diced roasted red peppers or same amount fresh red bell pepper

1/2 cup seeded & chopped ripe tomato

6 ounces thinly sliced Boar’s Head Rosemary Ham, broken by hand into small pieces

1/4 cup chopped Kalamata olives

2 tbsp grated Pecorino Romano

2 tbsp white balsamic vinegar

1/2 tbsp dried oregano

Grated zest of one lemon

S&P to taste


Drain the pasta and toss it with the olive oil and chopped onion in a very large bowl.  Add the next six ingredients, toss again.  Add the cheese, vinegar, oregano and lemon zest, toss again.  Season to taste with S&P and serve immediately or chill.

This makes enough for 3-4 servings for a light lunch, or 6-8 as a side dish with dinner.  If chilled, take it out of the fridge about a half hour before serving to allow all the flavors to come through.