Summer Vegetable Pasta Salad
Prep: 30 minutes
Chill: 4 hours
8 oz. dried campanelle, penne, or mostaccioli pasta (2-1/3 cups)
5 Tbsp. extra-virgin olive oil
6 to 8 cloves garlic, thinly sliced
1 medium zucchini (8 oz.) trimmed and cut into matchstick-size strips (2 cups)
8 oz. sugar snap peas, strings removed
2 cups cherry or grape tomatoes, halved
1 shallot, finely chopped (3 Tbsp.)
1 Tbsp. sherry vinegar or white wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. chopped fresh parsley
Finely shredded Asiago cheese (optional)
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.
4. To cut preparation time, use 1/3 cup bottled vinaigrette salad dressing in place of shallot-mustard dressing.
Nutrition facts per serving:
Total Fat (g) 18