Pasta Primavera Salad

Ingredients

• 1 cup carrot, diced
• 2 cups yellow squash, diced
• 2 cups broccoli, small florets
• 1 cup red bell pepper, diced
• 2 cups sugar snap peas, halved
• 8 ounces penne or rotini pasta
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1/4 cup shallot, finely chopped
• 1 garlic clove, minced (1 tsp)
• 2 cups tomatoes, chopped
• salt, to taste
• black pepper, to taste
• 1/2 cup parmesan cheese, grated

Directions

1. 1

   Bring large pot of salted water to a boil. Prepare a large ice water bath. Add carrots to the boiled water, and simmer 2 minutes.

2. 2

   Add squash, and cook 2 minutes more.

3. 3

   Add broccoli and bell pepper, and cook 2 minutes more.

4. 4

   Add sugar snap peas, and cook 2 minutes more.

5. 5

   Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.

6. 6

   Bring pot of water to a rolling boil. Add pasta and cook according to package directions for al dente. Drain, and rinse under cold water to cool.

7. 7

   Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanche vegetables, tomatoes, and cheese, and toss to coat with dressing.

8. 8

   Season with salt and pepper, and serve.