Ingredients
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8
-
5
-
6 - 8
-
1
-
8
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
3
-
-
-
Directions
Summer Veggie Pasta Salad, 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 , Great fresh pasta salad! Loved all those delicious summer veggies used whole wheat pasta and topped with shredded parmesan as I had some on hand Looking forward to having the leftovers for lunch 🙂 Thanks for sharing your recipe!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
