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Summer Vegetable Pasta Salad

Fresh cherry tomatoes, snap peas, and zucchini are briefly cooked in garlic and then tossed into this pasta salad recipe, creating the perfect side dish to grilled meat.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Chill: 4 hrs

Summer Vegetable Pasta Salad

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 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.

From the Test Kitchen

TEST KITCHEN TIP:

To cut preparation time, use 1/3 cup bottled vinaigrette salad dressing in place of shallot-mustard dressing.

Nutrition Facts (Summer Vegetable Pasta Salad)

  • Per serving:
  • 434 kcal cal.,
  • 18 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 404 mg sodium,
  • 57 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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