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Summer Vegetable Pasta Salad

Makes: 4 to 6 servings
Prep 30 mins Chill 4 hrs
Summer Vegetable Pasta Salad
Ingredients
  • 8  ounces  dried campanelle, penne, or mostaccioli pasta (2-1/3 cups)
  • 5  tablespoons  extra-virgin olive oil
  • 6 - 8  cloves garlic, thinly sliced
  • 1  medium zucchini (8 oz.) trimmed and cut into matchstick-size strips (2 cups)
  • 8  ounces  sugar snap peas, strings removed
  • 2  cups  cherry or grape tomatoes, halved
  • 1  shallot, finely chopped (3 Tbsp.)
  • 1  tablespoon  sherry vinegar or white wine vinegar
  • 1  tablespoon  Dijon-style mustard
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 3  tablespoons  chopped fresh parsley
  •  Finely shredded Asiago cheese (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 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 KitchenTEST 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 434,
  • Fat, total (g) 18,
  • sat. fat (g) 2,
  • carb. (g) 57,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 5,
  • pro. (g) 12,
  • vit. A (IU) 1118,
  • vit. C (mg) 35,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 145,
  • sodium (mg) 404,
  • Potassium (mg) 433,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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