Vibrant Summer Veggie Penne Salad
Delight in the flavors of summer with this Vibrant Summer Veggie Penne Salad, a colorful medley of fresh vegetables tossed with hearty pasta for a satisfying dish. Perfect for picnics, barbecues, or a light meal, this salad showcases seasonal produce such as zucchini, sugar snap peas, and juicy tomatoes. The bright and tangy shallot-mustard dressing enhances the dish, providing a refreshing zing. Feel free to customize with any of your favorite veggies, making it a versatile recipe suitable for any palate. This salad is not only a feast for the eyes but also a healthy option packed with nutrients.
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Servings
N/A
Calories
13
Ingredients
Ingredients
dry penne pasta
8 ounces (cooked according to package directions)
extra virgin olive oil
5 tablespoons (divided for cooking and dressing)
garlic cloves
6-8 (thinly sliced)
zucchini
1 medium (8 oz., 2 cups) (trimmed and cut into matchstick-size strips)
sugar snap peas
8 ounces (strings removed)
cherries or grape tomatoes
2 cups (halved)
shallot
1 medium (finely chopped (3 tablespoons))
sherry wine vinegar or white wine vinegar
1 tablespoon (as dressing ingredient)
Dijon-style mustard
1 tablespoon (as dressing ingredient)
salt
1/2 teaspoon (to taste)
ground black pepper
1/4 teaspoon (to taste)
fresh parsley
3 tablespoons (chopped)
Asiago cheese
to taste (finely shredded (optional))
Instructions
1
1. Start by bringing a large pot of lightly salted water to a boil. Once boiling, add the dried penne pasta and cook according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
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2. In a large nonstick skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Once hot, add the thinly sliced garlic and sauté for about 30 seconds until fragrant. Then, add the matchstick-cut zucchini to the skillet and stir-fry for 1 minute.
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3. Next, incorporate the sugar snap peas and continue cooking for an additional 30 seconds. Finally, add the halved cherry or grape tomatoes and cook until they begin to soften, approximately 30 seconds more. Once cooked, transfer the vegetable mixture to the bowl with the pasta and toss them together thoroughly.
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4. To prepare the shallot-mustard dressing, combine the finely chopped shallot, sherry or white wine vinegar, Dijon-style mustard, salt, and ground black pepper in a small bowl. Slowly whisk in the remaining 4 tablespoons of olive oil until well emulsified, then stir in the chopped parsley.
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5. Drizzle the dressing over the pasta and vegetable mixture, tossing well to ensure everything is evenly coated.
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6. This salad can be served immediately, but for the best flavors, cover and refrigerate for at least 4 hours or up to 3 days. Before serving, give it another toss and sprinkle each serving with finely shredded Asiago cheese if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Vibrant Summer Veggie Penne Salad?
It is a colorful pasta salad featuring fresh seasonal vegetables like zucchini, sugar snap peas, and tomatoes, tossed in a shallot-mustard dressing.
What type of pasta is used in this recipe?
The recipe specifically calls for 8 ounces of dry penne pasta.
How should the penne pasta be prepared?
Cook the pasta in lightly salted boiling water until al dente, then drain and rinse under cold water to stop the cooking.
Why do you rinse the pasta in cold water?
Rinsing with cold water stops the cooking process immediately and cools the pasta down for the salad.
What vegetables are included in the salad?
The salad includes matchstick-cut zucchini, sugar snap peas, and halved cherry or grape tomatoes.
How is the zucchini prepared?
Trim the zucchini and cut it into matchstick-size strips before stir-frying.
Do I need to prep the sugar snap peas?
Yes, ensure the strings are removed from the 8 ounces of sugar snap peas before cooking.
How much garlic is used in this recipe?
The recipe uses 6 to 8 cloves of garlic, which should be thinly sliced.
What is in the shallot-mustard dressing?
The dressing consists of finely chopped shallot, vinegar, Dijon mustard, salt, pepper, extra virgin olive oil, and chopped fresh parsley.
What kind of vinegar is recommended for the dressing?
You can use either sherry wine vinegar or white wine vinegar.
How much olive oil is required for the entire recipe?
A total of 5 tablespoons of extra virgin olive oil is used, divided between cooking the vegetables and making the dressing.
What type of mustard should I use?
The recipe calls for 1 tablespoon of Dijon-style mustard.
How do I emulsify the dressing?
Combine the shallot, vinegar, mustard, and seasonings, then slowly whisk in the olive oil until it is well emulsified.
Which fresh herb is added to the dressing?
3 tablespoons of chopped fresh parsley are stirred into the dressing.
Can I add cheese to the salad?
Yes, you can sprinkle each serving with finely shredded Asiago cheese if desired.
Is this salad served hot or cold?
While it can be served immediately, it is best served chilled after being refrigerated.
How long should the salad be refrigerated before serving?
For the best flavors, cover and refrigerate for at least 4 hours.
How long will this pasta salad stay fresh in the fridge?
The salad can be stored in the refrigerator for up to 3 days.
Is this recipe suitable for a picnic?
Yes, it is tagged as perfect picnic food and is ideal for barbecues or light outdoor meals.
Is the Vibrant Summer Veggie Penne Salad healthy?
Yes, it is described as a healthy option packed with nutrients from fresh seasonal produce.
Can I customize the vegetables in this salad?
Absolutely, the recipe is versatile and allows you to add any of your favorite seasonal vegetables.
How long do I sauté the garlic?
Sauté the thinly sliced garlic in olive oil for about 30 seconds until it becomes fragrant.
How long do I cook the zucchini and peas?
Stir-fry the zucchini for 1 minute, then add the peas and cook for another 30 seconds.
When do I add the tomatoes to the skillet?
Add the tomatoes last and cook for approximately 30 seconds until they just begin to soften.
What size should the shallot be?
Use one medium shallot, which should yield about 3 tablespoons when finely chopped.
How much salt and pepper should I add?
The recipe suggests 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper, or to taste.
Is this recipe vegetarian?
Yes, the recipe is vegetarian. It can also be vegan if you omit the optional Asiago cheese.
What kind of tomatoes are best for this recipe?
Cherry or grape tomatoes are recommended, and they should be halved.
What is the texture of the pasta?
The pasta should be cooked until 'al dente', meaning firm to the bite.
Does the recipe use a specific type of skillet?
A large nonstick skillet is recommended for stir-frying the vegetables.