Vegetable Pasta Salad
Ingredients:
- bow tie pasta - 12 ounces
- roma tomatoes - 2 medium
- summer squash - 1 medium
- zucchini - 1 medium
- broccoli crown - 1 medium
- red onion, sliced thin - 1/2 medium
- roasted red peppers, sliced thin - 2/3 (15 ounce) jar
- parsley, chopped - 1/2 bunch
- vegetable oil - 1/4 cup
- olive oil - 1/4 cup
- red wine vinegar - 1/3 cup
- dijon mustard - 1 T
- dried oregano - 1 t
- minced garlic - 1 t
- salt - 3/4 t
- fresh cracked pepper - to desired taste
Instructions:
Cook pasta per package directions, drain. Cut all vegetables into bite size pieces.
Prepare vinaigrette -- in a bowl whisk together vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
In a bowl combine pasta and vegetables; pour vinaigrette over top, stir until everything is coated with vinaigrette. Cover and place in refrigerator until ready to serve.
