Summer Vegetable Pasta Salad
tablespoons extra-virgin olive oil
cloves garlic, thinly sliced
medium zucchini (8 oz.) trimmed and cut into matchstick-size strips (2 cups)
ounces sugar snap peas, strings removed
cups cherry or grape tomatoes, halved
shallot, finely chopped (3 Tbsp.)
tablespoon sherry vinegar or white wine vinegar
tablespoon Dijon-style mustard
teaspoon ground black pepper
tablespoons chopped fresh parsley
- 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.
- 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.
- 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