~ Springee Macaroni Salad ~

I figured since we were 'Springing Forward' this would be a great recipe for this weekend.Ingredients: (for the Salad): 1 pound of penne * 1 tablespoon of olive oil * 3 large garlic cloves, thinly sliced * 2 small zucchinis (8 ounces) cut into matchstick size strips * 2 cups of sugar snap peas, strings removed * 2 cups of cherry or grape tomatoes * 1 large carrot, grated * 1/3 cup of olives, pitted and halved * 1 cup small fresh mozzarella balls, cut into bite size pieces * 3 scallions, chopped * (for the Dressing): 6 tablespoons of olive oil, divided * 3 tablespoons of red wine vinegar * 2 teaspoons of Dijon mustard * 2 tablespoons of honey * 1/2 teaspoon of dried oregano * salt and pepper to taste * 1/4 cup of Parmesan cheese, grated

Directions: In a large pot cook pasta according to package directions. Do not overcook, as pasta should be al dente. Drain and rinse under cold water and drain again. Place pasta in a large bowl. Meanwhile, heat 1 tablespoon of olive oil in a large skillet. Add garlic and cook 1 minute. Add zucchini and cook for 1 minute. Add snap peas and cook for 1 minute. Stir in tomatoes, remove from heat. Transfer to bowl with pasta. Add grated carrot, olives, mozzarella and scallions. Toss to distribute vegetables. In a small bowl whisk together all dressing ingredients. Pour over pasta salad and toss. Refrigerate between 4 and 24 hours. Serve sprinkled with Parmesan cheese. ~ Chef ~