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
• 1/2 medium red onion
• 15 oz jar roasted red peppers
• 1/2 bunch parsley
• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 1 Tbsp dijon mustard
• 1 tsp dried oregano
• 1 tsp garlic, minced
• 3/4 tsp salt
• Fresh cracked black pepper to taste

Directions

1. Set a large pot of water over high heat and season it lightly with salt. Once it boils, stir in the pasta and cook for 5-7 minutes, until it is tender. Pour the pasta into a colander to drain.
2. As the water heats and the pasta cooks, get the vegetables ready. Rinse the squash, zucchini, broccoli, tomato, onion, parsley, and roasted red pepper well, then cut them into bite-sized pieces. Slice the onion and roasted red pepper thinly, and pull the parsley leaves from the stems before chopping.
3. While the pasta comes down in temperature, make the vinaigrette. Whisk the vegetable oil with the olive oil, then add the red wine vinegar, dijon mustard, dried oregano, minced garlic, salt, and black pepper, mixing until the dressing looks combined.
4. Add the drained pasta, prepared vegetables, and vinaigrette to a large bowl. Toss until the pasta and vegetables are evenly mixed and coated. Serve right away, or chill until you are ready to eat.