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.

• Ready In: 30 mins
• Serves: 4-6

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.