Veggie Pasta Salad

• 3/4 cup store-bought vinaigrette
• 1 None lemon, zested and juiced
• 2 tsp minced garlic
• 6 oz tri-color rotini pasta
• 1/4 lb asparagus, trimmed, cut into 1 inch pieces
• 1 cup broccoli florets
• 1/2 cup sliced celery
• 1/2 cup baby carrots, sliced into rounds
• 1/4 cup sliced scallion
• 1 None red bell pepper, diced
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme

1. Whisk together vinaigrette, 1/4 tsp lemon zest, 2 tbsp lemon juice and minced garlic. Season and set aside.
2. Meanwhile, cook pasta in boiling salted water until al dente. Drain. Blanch asparagus and broccoli in boiling salted water for 2 mins, until tender. Shock in ice water then drain.
3. Toss pasta, asparagus and broccoli with remaining ingredients and dressing.

storebought vinaigrette, lemon, garlic, rotini pasta, broccoli florets, celery, baby carrots, scallion, red bell pepper, parmesan cheese, parsley, thyme

Taken from recipes-plus.com/api/v2.0/recipes/31202 (may not work)