Summer Veggie Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A great recipe to use all the fresh summer veggies that grow in abundance! Can add or change any veggies to suit your taste or supply. Ingredients:
8 ounces dry penne pasta (2-1/3 cups) |
5 tablespoons extra virgin olive oil |
6 -8 garlic cloves, thinly sliced |
1 medium zucchini, trimmed and cut into matchstick-size strips (8 oz., 2 cups) |
8 ounces sugar snap peas, strings removed |
2 cups cherries or 2 cups grape tomatoes, halved |
1 shallot, finely chopped (3 tbsp.) |
1 tablespoon sherry wine vinegar or 1 tablespoon white wine vinegar |
1 tablespoon dijon-style mustard |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
3 tablespoons fresh parsley, chopped |
asiago cheese, finely shredded (optional) |
Directions:
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 dressing over pasta mixture; toss well.
4. 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.
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