Kathleen has made this two times now for lunches for her and Jenna. The dressing is quite light and tasty. You can use any veggies you have on hand. See our notes in the recipe.
12 oz. bow tie pasta
2 medium roma tomatoes
1 medium summer squash*
1 medium zucchini *
1 medium broccoli crown
½ medium red onion
⅔ (15 oz.) jar roasted red peppers *
½ bunch parsley
*** Kathleen used green pepper, broccoli, and artichoke hearts, chopped
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
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.