Summer Veggie Pasta Salad

• 8 ounces dry penne pasta (2-1/3 cups)
• 5 tablespoons extra virgin olive oil
• 6 -8 garlic cloves, thinly sliced
• 1 medium zucchini, trimmed and cut into matchstick-size strips (8 oz., 2 cups)
• 8 ounces sugar snap peas, strings removed
• 2 cups cherries or 2 cups grape tomatoes, halved
• 1 shallot, finely chopped (3 Tbsp.)
• 1 tablespoon sherry wine vinegar or 1 tablespoon white wine vinegar
• 1 tablespoon dijon-style mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons fresh parsley, chopped
• asiago cheese, finely shredded (optional)

1. Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
3. For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well.
4. Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.

penne pasta, extra virgin olive oil, garlic, zucchini, sugar snap peas, cherries, shallot, sherry wine vinegar, mustard, salt, ground black pepper, fresh parsley, asiago cheese

Taken from www.food.com/recipe/summer-veggie-pasta-salad-479895 (may not work)