Cold Summer Pasta with Vegetables

Ingredients

• 1 cup diagonally cut asparagus (1-inch)
• 0.5 teaspoon pepper black freshly ground
• 0.8 pound pasta uncooked
• 1 cup cherry tomatoes red halved
• 1 tablespoon chives fresh chopped
• 3  garlic cloves minced
• 0.5 cup peas green shelled
• 6 tablespoons juice of lemon fresh
• 0.3 cup olive oil divided
• 0.5 cup orange bell pepper chopped
• 0.5 cup bell pepper red chopped
• 1.5 teaspoons salt 
• 0.5 cup bell pepper yellow chopped
• 1 cup cherry tomatoes yellow halved
• 0.5 cup baby squash yellow chopped

Equipment

• bowl
• whisk

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Add asparagus and peas during the last minute of cooking.
3. Drain; rinse under cold running water.
4. Drain well; place in a large bowl.
5. 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.
6. Combine remaining 3 tablespoons olive oil, juice, salt, black pepper, and garlic in a small bowl; stir with a whisk.
7. Pour dressing over pasta mixture, and toss well.
8. Serve at room temperature or chilled.