Veggie Pasta Salad - cooking recipe

Ingredients

3/4 cup store-bought vinaigrette
1 None lemon, zested and juiced
2 tsp minced garlic
6 oz tri-color rotini pasta
1/4 lb asparagus, trimmed, cut into 1 inch pieces
1 cup broccoli florets
1/2 cup sliced celery
1/2 cup baby carrots, sliced into rounds
1/4 cup sliced scallion
1 None red bell pepper, diced
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme

Preparation

Whisk together vinaigrette, 1/4 tsp lemon zest, 2 tbsp lemon juice and minced garlic. Season and set aside.
Meanwhile, cook pasta in boiling salted water until al dente. Drain. Blanch asparagus and broccoli in boiling salted water for 2 mins, until tender. Shock in ice water then drain.
Toss pasta, asparagus and broccoli with remaining ingredients and dressing.