Pasta Primavera - Circulon Cookware

Name: Pasta Primavera - Circulon Cookware
Ingredients: 8 ounces of dry rotini pasta cooked in boiling salted water, drained; 24 stalks of thin asparagus trimmed and cut into 1-inch lengths; 1 small of zucchini trimmed and cut into 1/8-inch thick circles; 1 small of yellow squash trimmed and cut into 1/8-inch circles; Large handful of snow peas trimmed and cut into 1/4-inch pieces, diagonally; 1 small bunch (6-8) of scallions white and tender green, cut into 1/8-inch slices; 1 small of endive cut in half lengthwise, cored and cut into 1/4-inch slices; 1 large of red pepper fire roasted, peeled, cored and cut into 1/4-inch dice; 6 radishes small dice; 12 grape tomatoes halved; 12 large of basil leaves cut into thin ribbons; Salt and pepper to taste; Juice and zest of 1 Meyer lemon; 3 tablespoons of olive oil divided (more as needed)

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The best thing about this pasta dish is that you can serve this warm, room temperature, or chilled. Serve it for dinner one night as a hot pasta dish, then chill and serve it as a chilled salad the...

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Ingredients

8 ounces of dry rotini pasta cooked in boiling salted water, drained
24 stalks of thin asparagus trimmed and cut into 1-inch lengths
1 small of zucchini trimmed and cut into 1/8-inch thick circles
1 small of yellow squash trimmed and cut into 1/8-inch circles
Large handful of snow peas trimmed and cut into 1/4-inch pieces, diagonally
1 small bunch (6-8) of scallions white and tender green, cut into 1/8-inch slices
1 small of endive cut in half lengthwise, cored and cut into 1/4-inch slices
1 large of red pepper fire roasted, peeled, cored and cut into 1/4-inch dice
6 radishes small dice
12 grape tomatoes halved
12 large of basil leaves cut into thin ribbons
Salt and pepper to taste
Juice and zest of 1 Meyer lemon
3 tablespoons of olive oil divided (more as needed)