Although pasta salad, for all its longtime popularity in the United States, is not a very traditional Italian dish, cold pasta dishes -- with cooked or raw vegetables, tuna, or various meats and cheeses -- have been appearing more and more in Italy lately, particularly as part of aperitivo buffets.

This particular version is a great way to welcome the springtime -- it's light, fresh, and made with a variety of nutritious, in-season green vegetables. It's good for potlucks or picnics too, since it's served at room temperature. 

You can use any shape of pasta that you like, though I think it would work best with short, smaller shapes like conchiglie (shells), farfalle (bowties), trofie, gemelli, or fusilli.

Variations:

• Top with crumbled or grated ricotta salata.
• If you're not fond of the idea of an all-green pasta salad, you can add other colors by mixing in 1/2 cup of diced cooked beets and 1/2 cup of diced cooked carrots, or diced fresh cherry tomatoes of any color, or...you are limited only by your imagination!