italian pasta salad
Cook penne pasta according to package directions. Add snap peas to pasta cooking water during last 2 minutes of cooking time. Combine oil, vinegar, garlic, salt and pepper in large bowl, whisking to blend. Add warm, well-drained pasta and snap peas, tossing to coat. Cut zucchini lengthwise into quarters, then slice 1/4″ thick. Add zucchini, red pepper, yellow pepper and olives to pasta, tossing to coat. Chill pasta salad at least 1 hour. Before serving, stack basil leaves on top of each other, roll up lengthwise and slice thinly crosswise to create a chiffonade. Add basil chiffonade and asiago cheese to pasta salad.