This recipe was modified from the recipe at Budget Bytes.
This dish can be made with whatever summer vegetables you are getting from your garden, or you can use this combination.
12 oz. bow tie pasta
2 medium roma tomatoes, chopped
1 medium summer squash, sliced
1 medium zucchini, sliced
1 medium broccoli crown, chopped into bite-sized pieces
1/2 medium red onion, chopped
1/2 bunch cilantro, chopped
1 red bell pepper, chopped
1/4 cup vegetable oil
1/4 cup olive oil
1/3 cup red wine vinegar
1 Tbsp dijon mustard
1 tsp mixed Italian herbs, dried
1 tsp minced garlic
3/4 tsp salt
black pepper, to taste
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 by cutting them into bite sized pieces. Toss into a frying pan and lightly saute until beginning to soften.
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, vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve warm or refrigerate until ready to eat and serve cold.