Cold Summer Pasta with Vegetables

Cooking Light
Jefferson imported produce from abroad, including squash from Italy and peppers from Mexico. In Jefferson's time, tomatoes were considered an exotic new fruit--one for which he had a particular fondness. He discovered pasta during his diplomatic tenure in France. Noodles were fashionable there at the time, and he sketched plans for a pasta machine during a foray to Northern Italy.
6 servings (serving size: about 2 cups)


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3/4 pound uncooked cavatappi
1 cup (1-inch) diagonally cut asparagus
1/2 cup shelled green peas
1/4 cup olive oil, divided
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped orange bell pepper
1/2 cup chopped yellow squash
1 tablespoon chopped fresh chives
6 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced


Cook pasta according to package directions, omitting salt and fat. Add asparagus and peas during the last minute of cooking. Drain; rinse under cold running water. Drain well; place in a large 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.

Combine remaining 3 tablespoons olive oil, juice, salt, black pepper, and garlic in a small bowl; stir with a whisk. Pour dressing over pasta mixture, and toss well. Serve at room temperature or chilled.

Created date

June 2005

Nutritional Information

Calories 335
Caloriesfromfat 28 %
Fat 10.6 g
Satfat 1.5 g
Monofat 6.9 g
Polyfat 1.6 g
Protein 13.5 g
Carbohydrate 47.8 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 593 mg
Calcium 43 mg