Summer Veggie Pasta Salad

• dry penne pasta↗8 ounces

  (2-1/3 cups)

• extra virgin olive oil↗5 tablespoons
• garlic cloves↗6 -8

  thinly sliced

• medium zucchini1

  trimmed and cut into matchstick-size strips (8 oz., 2 cups)

• sugar snap peas↗8 ounces

  strings removed

• cherries or 2 cups grape tomatoes↗2 cups

  halved

• shallot↗1

  finely chopped (3 Tbsp.)

• sherry wine vinegar or 1 tablespoon white wine vinegar↗1 tablespoon
• dijon-style mustard↗1 tablespoon
• salt↗1⁄2 teaspoon
• ground black pepper↗1⁄4 teaspoon
• fresh parsley↗3 tablespoons

  chopped

• asiago cheese↗

  finely shredded (optional)

Step-by-step instructions

1. 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. 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. 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. 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.