FIVE GRAINS PENNE RIGATE PASTA SALAD WITH VEGETABLES AND CHEESE
11.5 oz Barilla Five grains Penne rigate
3.5 oz carrots
3.5 oz zucchini
3.5 oz asparagus spears
1.7 oz small peas
1.7 oz celery
2.8 oz smoked Provolone cheese (or other semi-soft smoked cheese)
2 tbsp extra virgin olive oil
Dice the smoked cheese.
Cut in small cubes the carrots, zucchini, potato and celery, and cut in half the asparagus spears.
Sauté the diced vegetables in a pan with the peas and the asparagus, with a drizzle of extra virgin olive oil and the chopped shallot, make sure that all the ingredients remain crunchy.
Cook the Penne, drain and let cool in a bowl, add the remaining extra virgin olive oil and stir occasionally.
When the pasta has cooled, add the vegetables, blend well, add the cubed cheese and serve.