Cavatelli with Vegetables and Balsamic Vinaigrette

Cavatelli with Vegetables and Balsamic Vinaigrette

Servings: 4 Preparation: 15 Mins


  • 1 package (12 oz.) Celentano Cavatelli
  • 1 cup broccoli florets
  • 1 cup red bell pepper, cut into strips
  • 1 cup shredded carrots
  • 1 cup snow peas
  • ½ cup olive oil
  • 2 tablspoons white balsamic vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ¼ teaspoon parsley flakes
  • ½ teaspoon salt
  • Black pepper, to taste
  • 3 tablspoons minced red onion
  • 8 ounces fresh mozzarella cheese, cut into bit-size chunks
  • 1 cup sliced black olives


Bring a large pot of water to a boil, cook Cavatelli according to package instructions and set aside. Using same boiling water add broccoli, red pepper, carrots, and snow peas to blanch the vegetables. Pour vegetables into a strainer. Rinse in cold water until vegetables come to room temperature. Mix the oil, vinegar, garlic powder, dried basil, parsley flakes, salt and black pepper in a large bowl. Add the blanched vegetables, minced red onion, cavatelli, mozzarella and black olives. Toss to coat. Serve immediately or refrigerate until ready to serve; before serving stir well, making sure all of the ingredients are covered with dressing.

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