Summer Salad

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Summer Salad

 

2-1/3 cups (8 oz.) dried campanelle, penné, or mostaccioli pasta

5 TB extra virgin olive oil

6 to 8 cloves garlic, thinly sliced

2 cups zucchini, trimmed and cut into matchstick-size strips

8 oz. sugar snap peas, strings removed

2 cups cherry or grape tomatoes, halved

3 TB shallot, finely chopped

1 TB sherry vinegar or white wine vinegar

1 TB Dijon mustard

1/2 tsp. salt

1/4 tsp. ground black pepper

3 TB fresh parsley, chopped

Asiago cheese, finely shredded, optional

 

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.

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.