Cold Summer Pasta With Vegetables

• 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

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.

cavatappi, green peas, olive oil, red cherry tomatoes, yellow cherry tomatoes, red bell pepper, yellow bell pepper, orange bell pepper, yellow squash, fresh chives, lemon juice, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/cold-summer-pasta-with-vegetables (may not work)