Market Pasta Salad

This pasta salad is loaded with farmers’ market vegetables: broccoli florets, sliced zucchini, red bell pepper strips, and onion, all tossed with shell pasta and cubes of cheddar cheese in a tangy homemade dressing.

The dressing stands out from typical pasta salad vinaigrettes. Dijon mustard, lemon juice, Worcestershire sauce, and fresh garlic get whisked with oil for a sharp, savory base that’s got more complexity than a simple Italian dressing. A shower of Parmesan goes on at the end so it clings to every shell.

Mixing the hot cooked pasta with the raw vegetables is intentional. The heat from the pasta slightly softens the broccoli and zucchini, taking the raw edge off while keeping their crunch. Refrigerating for 10 minutes before adding the cheddar ensures the cheese doesn’t melt from the residual warmth.

The shell shape is a smart choice. Those little cups catch the dressing, bits of vegetable, and flecks of Parmesan in every bite.

Kitchen Tips

• Toss the hot pasta with the vegetables immediately so the steam wilts them just slightly
• Add the cheddar cubes only after chilling. Warm pasta will melt the cheese into a sticky mess
• Make the dressing while the pasta cooks to save time
• This holds well for several hours, making it a great make-ahead dish for potlucks and barbecues

Variations

• Add grilled chicken strips for a main-dish pasta salad
• Swap zucchini for yellow squash as the recipe suggests, or use a mix of both
• Toss in a handful of olives or sun-dried tomatoes for a Mediterranean twist