Cold Summer Pasta with Vegetables

Name: Cold Summer Pasta with Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters (1-inch) diagonally cut asparagus; 1 teaspoons freshly ground black pepper; 340 grams uncooked cavatappi; 237 milliliters red cherry tomatoes, halved; 1 Tbsp chopped fresh chives; 3 garlic cloves, minced; 118 milliliters shelled green peas; 6 Tbsps fresh lemon juice; 59 milliliters olive oil, divided; 118 milliliters chopped orange bell pepper; 118 milliliters chopped red bell pepper; 2 teaspoons salt; 118 milliliters chopped yellow bell pepper; 237 milliliters yellow cherry tomatoes, halved; 118 milliliters chopped yellow squash

Cold Summer Pasta with Vegetables requires about 45 minutes from start to finish. This recipe serves 6. This side dish has 331 calories, 10g of protein, and 10g of fat per serving. A mixture of bell pepper, bell pepper, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a dairy free diet.

Instructions

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Add asparagus and peas during the last minute of cooking.

Ingredients you will need

Asparagus

Peas

Drain; rinse under cold running water.

Ingredients you will need

Water

Drain well; place in a large bowl.

Equipment you will use

Bowl

Add 1 tablespoon oil; toss to coat. Stir in red cherry tomatoes, yellow cherry tomatoes, red bell pepper, yellow bell pepper, orange bell pepper, squash, and chives.

Ingredients you will need

Yellow Cherry Tomato