Tuna Noodle Bowl

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1/2 pound bow-tie pasta

2 medium carrots, thinly sliced

1 cup sugar snap or snow peas, trimmed

1 red bell pepper, thinly sliced

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 shallot, finely chopped

1 teaspoon dried thyme

3 tablespoons capers, drained

2 6-ounce cans light tuna, preferably in olive oil, drained

Parmesan cheese for grating

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