Primavera Pasta Salad

Ingredients:

• 12 oz (340g) penne or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 1 cup bell peppers (red, yellow, or green), diced
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup Parmesan cheese, grated

Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   • Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
2. Prepare the Vegetables:
   • Blanch the asparagus pieces in boiling water for about 2 minutes, then transfer them to an ice bath to cool quickly. Drain and set aside.
   • In a large bowl, combine the cherry tomatoes, zucchini, yellow squash, bell peppers, red onion, black olives, and the blanched asparagus.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until well combined.
4. Assemble the Salad:
   • Add the cooked pasta to the bowl with the vegetables. Pour the dressing over the top and toss everything together until evenly coated.
   • Add the fresh basil, parsley, and grated Parmesan cheese. Toss again to combine.
5. Chill and Serve:
   • Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
   • Serve chilled, and enjoy!

This Primavera Pasta Salad is perfect for a light lunch, picnic, or as a side dish for any meal. The fresh vegetables and herbs make it a vibrant and flavorful dish. Enjoy!