Summer Vegetable Pasta Salad

By lindaauman

Ingredients

• 8 ounces dried campanelle, penne, or mostaccioli pasta (2-1/3 cups)
• 5 tablespoons extra-virgin olive oil
• 6 - 8 cloves garlic, thinly sliced
• 1 medium zucchini (8 oz.) trimmed and cut into matchstick-size strips (2 cups)
• 8 ounces sugar snap peas, strings removed
• 2 cups cherry or grape tomatoes, halved
• 1 shallot, finely chopped (3 Tbsp.)
• 1 tablespoon sherry vinegar or white wine vinegar
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons chopped fresh parsley
• Finely shredded Asiago cheese (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.

3. For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressimg over pasta mixture; toss well. Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese. Makes 4 to 6 servings.