Pasta Salad

By Leigh

2008, Robert Irvine, All rights reserved

Ingredients

• 1 pound farfalle pasta
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1 yellow squash, sliced into 1/4-inch thick discs
• 1 zucchini squash, sliced into 1/4-inch thick discs
• 1 cup diced sun-dried tomatoes
• 1 cup packed fresh basil leaves
• 1/2 cup fresh packed parsley leaves
• 2 tablespoons apple cider vinegar
• 2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
• 1 teaspoon stone ground mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup extra-virgin olive oil

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.

For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.