Cold Summer Pasta with Vegetables

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.

Yield: 6 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 28%
  • Fat: 10.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 13.5g
  • Carbohydrate: 47.8g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 593mg
  • Calcium: 43mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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