Summer Pasta

Ingredients:

• 12 oz. farfalle pasta, cooked
• 1 roma tomatoes, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 broccoli crown, chopped
• 1 15 oz. jar of roasted red peppers, drained and sliced (or chopped, if preferred)

Vinaigrette:

• 1/2 c. olive oil
• 1/3 c. wine vinegar
• 1 Tbsp. mustard
• 1 tsp. dried oregano
• 1 clove garlic, minced
• 3/4 tsp. salt
• black pepper, to taste

Cook pasta according to directions. Drain and allow to cool.

Prepare veggies, if not already done. Place tomatoes, zucchini, squash, broccoli and peppers in a large bowl. Add pasta when cool and mix well.

Place oil, vinegar, mustard, oregano, and garlic in a small bowl. Whisk until thoroughly combined. Add salt and pepper. Whisk again.

Add vinaigrette to pasta and vegetables. Mix well. Cover and refrigerate for at least one hour before serving.