1 pound rotelle pasta or penne
1 tablespoon olive oil
3 large cloves garlic, thinly sliced
2 small zucchinis (8 ounces) cut into matchstick size strips
2 cups sugar snap peas, strings removed
2 cups cherry or grape tomatoes
1 large carrot, grated
1/3 cup Kalamata olives, pitted and halved
1 cup small fresh mozzarella balls, or 1 (8 ounced) ball cut into bite size pieces
3 scallions, chopped
6 tablespoons olive oil, divided
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon dried oregano
salt and pepper to taste
1/4 cup Parmesan cheese, grated
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add garlic and cook 1 minute. Add zucchini and cook for 1 minute. Add snap peas and cook for 1 minute. Stir in tomatoes, remove from heat. Transfer to bowl with pasta. Add grated carrot, olives, mozzarella and scallions. Toss to distribute vegetables.
In a small bowl whisk together all dressing ingredients. Pour over pasta salad and toss. Refrigerate from 4 to 24 hours. Serve sprinkled with Parmesan cheese.