Summer Vegetable Pasta Salad

Ingredients

• 12 oz. bow tie pasta
• 2 medium roma tomatoes
• 1 medium summer squash
• 1 medium zucchini
• 1 medium broccoli crown
• ½ medium red onion
• 1 red bell pepper
• ½ bunch parsley

VINAIGRETTE

• ¼ cup vegetable oil
• ¼ cup olive oil
• ⅓ cup red wine vinegar
• 1 Tbsp dijon mustard
• 1 tsp dried oregano
• 1 tsp minced garlic
• ¾ tsp salt
• to taste fresh cracked black pepper

Instructions

• Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
• While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
• While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
• Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.