| 1 box | Piccolini® Mini Fusilli |
| 1 cup | carrots, sliced in rounds |
| 3 cups (2 medium) | zucchini, diced |
| 1/4 cup | Parmigiano cheese, grated |
| 1 cup | Asiago cheese, shredded |
| 1/3 cup | olive oil |
| 2 tablespoons | lemon juice |
| to taste | salt |
| to taste | freshly ground black pepper |
BOIL zucchini and carrots separately in salted water until they are soft, but not mushy. Drain, cool down and season with oil, cheese, and pepper.
COOK Piccolini® Mini Fusilli according to the package directions, then drain; drizzle pasta with remaining oil and cool down on a flat sheet pan.
COMBINE Piccolini® Mini Fusilli with vegetables, lemon juice and cheese mixture. Allow salad sit for 30 minutes prior to serving.