½ cup Parmigiano cheese (I used small pieces, but you can also shave the cheese)
3 ounces short pasta, cooked al dente, drained, and rinsed to cool
1 lemon, juiced
Extra virgin olive oil, to taste
Salt and pepper, to taste
Instructions
Combine the vegetables, pine nuts, cheese, and pasta in a large bowl. Add the lemon juice and olive oil and toss to coast. Season to taste with salt and pepper.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2019/06/summery-pasta-salad/