A delightful and colorful pasta salad featuring fresh vegetables and a zesty dressing.
Fill a large pot with water and bring it to a boil. Prepare a bowl of ice water for blanching.
Blanching vegetables in boiling water and then cooling them in ice water helps retain their vibrant color and crisp texture.
Add the carrots to the boiling water and cook for 2 minutes.
Cut the carrots into uniform pieces to ensure even cooking.
Add the broccoli and red bell pepper to the boiling water and cook for another 2 minutes.
Stir the vegetables occasionally to ensure even blanching.
Add the sugar snap peas to the boiling water and cook for 2 minutes.
Avoid overcooking the peas to maintain their crunch.
Transfer all the blanched vegetables to the ice water bath to cool, then drain and pat dry.
Ensure the vegetables are completely dry before mixing to prevent watering down the salad.
Cook the penne and rotini pasta in the boiling water according to package instructions for al dente. Drain and rinse under cold water.
Rinsing the pasta under cold water stops the cooking process and prevents sticking.
In a large bowl, whisk together the olive oil, lemon juice, minced shallot, and garlic.
Whisk the dressing until it emulsifies for a smooth consistency.
Combine the cooked pasta, blanched vegetables, cherry tomatoes, and grated parmesan cheese in the bowl with the dressing. Toss to coat evenly.
Toss gently to avoid breaking the vegetables or pasta.
Season the salad with salt and black pepper to taste. Serve immediately or chill before serving.
Taste the salad before serving to adjust the seasoning if needed.
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