5 quarts water
1 Tbs. salt
3/4 lb. dried penne
5 Tbs. extra-virgin olive oil
1/2 lb. asparagus, cut diagonally into 1 1/2-inch pieces
1/2 lb. sugar snap peas
1 seedless orange
2 Tbs. red wine vinegar
Salt and freshly ground pepper, to taste
3 Tbs. finely chopped fresh chives
Cook penne according to the package instructions or until al dente (tender but firm to the bite), 10 to 12 minutes. Drain and immediately toss it with 1 Tbs. of the olive oil. Cover and cool completely in the refrigerator, 1 to 24 hours.
In another large pot of boiling salted water over high heat, cook the asparagus until tender, 4 to 5 minutes. Using a slotted spoon, remove the asparagus, drain and cool completely in the refrigerator.
Add the sugar snap peas to the water, return to a boil and cook until tender, 1 to 2 minutes. Drain the sugar snap peas and cool completely in the refrigerator.
Using a zester or grater, shred the zest of the orange. Then, juice the orange.
In a large bowl, whisk together the remaining 4 Tbs. olive oil, the orange zest, orange juice, vinegar, salt and pepper. Add the penne, asparagus, sugar snap peas and chives. Toss to mix well.