Total Time: 50 minYield: 8 servings
For the Salad:
1 pound farfalle pastaFreshly ground black pepper1 tablespoon olive oil1 yellow squash, sliced into 1/4-inch thick discs1 zucchini squash, sliced into 1/4-inch thick discs1 cup diced sun-dried tomatoes1 cup packed fresh basil leaves1/2 cup fresh packed parsley leaves
For the Dressing:
2 tablespoons apple cider vinegar2 garlic cloves, lightly crushed with the side of a knife blade, and quartered1 teaspoon stone ground mustard1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon ground black pepper1/2 cup extra-virgin olive oil
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.