A to Z Pasta Salad

by on February 16, 2007
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A to Z Pasta Salad with broccoli and chickpeas

Since I don’t eat a lot of pasta anymore, this blog is sadly lacking in pasta recipes. Recently, however, I needed to make a dish for a potluck, and since asparagus is once again affordable, I decided to make my generic, go-to pasta salad (even if it’s definitely not salad weather here in frosty Mississippi). I call it “A to Z Pasta Salad” because the vegetables you can use start with Asparagus and end with Zucchini—so many variations are possible. The one unbreakable rule is to use only fresh vegetables and blanch them to soften slightly rather than cook them until mushy. Even at this time of year, it’s refreshing to have a touch of spring on the dinner table.

A to Z Pasta Salad

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{ 6 comments… read them below or add one }

1 Paul Wynn July 16, 2010 at 11:09 pm

trying your pasta! looks very appetizing!


2 Melissa March 1, 2012 at 6:08 pm

Hello! I thought I should make a comment since I repost many of your recipes. I am not big on pasta but this looks like something I would like once in awhile.
I have to say that I am really dying to get some parsnips and make the Parsnip and Mushroom soup that you posted earlier today.
Thank you for access to your awesome recipes, I really appreciate that!


3 Brittany March 13, 2012 at 2:59 pm

I am pasta obsessed! This dish looks yummmmmy.


4 adel September 20, 2012 at 5:23 pm

Is the size and shape of Pasta matters in the receipe?


5 Susan Voisin September 20, 2012 at 6:05 pm

Larger pasta usually works better in this than tiny pasta.


6 healthy easy recipes October 29, 2012 at 10:34 pm

Such a simple yet wonderful dish. All ingredients can be purchased easily. That, aside from the great taste makes this a recipe for keeps.


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