Cold Summer Pasta

By Merichef342

Ingredients

• 3/4 pound asparagus, cut diagonally
• 1/2 cup green peas
• 1/4 cup olive oil
• 1 cup cavatappi
• 1 cup cherry tomato, halved
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup yellow squash
• 1 tablespoon fresh chives, chopped
• 6 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3 whole garlic cloves, minced

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Add asparagus and peas during the last minute of cooking. Drain; rinse under cold running water. Drain well; place in a large bowl.

2. Add 1 tablespoon oil; toss to coat. Stir in red cherry tomatoes, yellow cherry tomatoes, red bell pepper, yellow bell pepper, orange bell pepper, squash, and chives.


3. Combine remaining 3 tablespoons olive oil, juice, salt, black pepper, and garlic in a small bowl; stir with a whisk. Pour dressing over pasta mixture, and toss well. Serve at room temperature or chilled