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.
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