Zesty Pasta Salad with Vegetables

Rinse beans, drain, and cut diagonally into approximately 1/4-inch wide strips.

Cook beans in a pot of boiling salted water for 2 minutes. Add peas and cook for 3 minutes.

Drain beans and peas, rinse in cold water and drain well. Place in a large bowl.

Cook pasta according to package directions in plenty of boiling salted water until al dente.

Meanwhile, rinse the zucchini, dry, and cut into approximately 1/4-inch thick slices. Add to the bowl with beans and peas. 

Drain the olives. Rinse lemon thyme, shake dry, pluck leaves and chop coarsely. Mix olives and half the thyme with the vegetables.

Drain the pasta, rinse with cold water and drain. Toss with vegetable mixture.

In a small bowl, season vinegar with salt, pepper and remaining thyme and mix to combine. Whisk in olive oil.

Toss dressing with the pasta salad and let sit for about 20 minutes.