What you’ll Need:

• 1 Medium Summer Squash
• 1 Medium Zucchini
• 1 Medium Broccoli Crown
• 1/2 Medium Red Onion
• 2/3 jar roasted red peppers
• 1/2 Bunch Parsley
• 1 Roma Tomato
• 1 Cup Pasta (I used penne)

Vinaigrette:

• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 1 tbsp. Dijon mustard
• 1 tsp dried oregano
• 1 tsp minced garlic
• 3/4 tsp salt
• to taste fresh cracked black pepper
• juice of 1 lemon

1. Bring a large pot of lightly salted water to a boil. Add pasta- boil for 5-7 minutes. Drain in colander.

2. Prepare veggies (squash, zucchini, broccoli, tomato, onion, parsley and red pepper) Give veggies a good wash and cut into small pieces. (NOTE: I blanched the broccoli, and gave the squash and zucchini a quick sauté before adding).

3. While pasta is cooling down, start combining ingredients for vinaigrette. In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, lemon, salt and pepper.

4. 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 serve.