Pasta Salad

By LadyJ1114

Ingredients

• 4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
• 4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp dried oregano
• 1 Tbsp Dijon mustard
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 medium garlic clove(s), minced
• 3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
• 1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
• 1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
• 1 cup frozen green peas, thawed
• Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
• Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
• In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.

Preparation

Step 1

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.

In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.