Here is a fun recipe that is great for summer veggies. It is from the magazine Cook’s Illustrated. This recipe is nice because you can do the prep the night before and serve it the next day. The key to this recipe is using fresh parmesan cheese.
Pasta Salad With Asparagus and Red Peppers
1 ½ pounds asparagus, tough ends trimmed
3 large red bell peppers, cored, seeded and cut into 1 ½-inch strips
½ cup extra-virgin olive oil, plus more to toss with vegetables
Salt and ground black pepper
¼ cup freshly squeezed lemon juice
½ teaspoon grated lemon zest
1 medium clove garlic, minced or put through garlic press
1 pound short, bite-size pasta such as fusilli, farfalle or orecchiette
3 tablespoons chopped fresh chives
1/3 cup grated parmesan cheese
Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Grill asparagus until tender and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking. Grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.
Whisk lemon juice and zest, ¾ teaspoon salt, garlic and ground black pepper to taste in large bowl; whisk in ¾ cup oil in slow, steady stream until smooth. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente; drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives and grated parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve.