Summer Veggie Pasta Salad (Frigid Favorites- Year Two: Volume 3; June, 2011)

Prep time: 10 min
Cook time: 8 min
Chill time: 12 min
Ready in: 30 min
Serves: 6- 8

Ingredients:
DRESSING:
2 T. apple cider vinegar
2 garlic cloves- quartered
1 tsp. ground mustard
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. extra-virgin olive oil

SALAD:
1 lb. farfalle pasta
Pepper
1 T. olive oil
1 yellow squash- sliced into 1/4" discs
1 zucchini- sliced into 1/4" discs
1 c. sun-dried tomatoes- diced
1 c. packed fresh basil leaves
1/2 c. packed fresh parsley leaves

Directions:
- Boil pasta in salted water until al dente
- Drain well
- Toss with pepper and olive oil
- Chill
- Pour vinegar into a blender and cover
- Turn on the blender and add remaining dressing ingredients, one at a time, through the feed opening
- Toss together the salad ingredients, including chilled pasta, with enough of the dressing to coat
- Serve any additional dressing on the side


*I found recipe here