this recipe, but I'll give you my abridged version.Today I went to work and came home with giant vegetables. Don't ask how this happened, I'm not quite sure myself. I was overjoyed, however; seeing as how I haven't been grocery shopping in about a month and the only food I own seems to be copious amounts of pasta and a can of refried beans. Add some squash to that and it's something I can work with. I found
1 pound pasta (I used penne, but it calls for farfalle)
1 yellow squash, diced
1 zucchini, diced
1 cup diced sun-dried tomatoes (I didn't have any tomatoes but I'm sure they would be delicious in this!)
2 tbsp apple cider vinegar
2 tsp garlic
1 tsp stone ground mustard
1 tsp oregano
1 tsp basil
1/2 tsp salt
1/8 tsp black pepper
1/2 cup olive oil (I used corn oil and it was fine)
Cook the pasta and drain well. For the dressing, mix together the vinegar, garlic, mustard, spices and oil. (The recipe says to do this in a blender, which I don't have. I just used a spoon and it worked fine.) Toss together the pasta, tomatoes, squash and zucchini with the dressing and serve cold.
I enjoyed this meal, especially because it was still delicious with the ingredients that I had. Next time I make it I would definitely add some chopped up onion and I would like to try it with the tomatoes. It was still good as I made it though. This recipe makes a lot of food (I only used a half box of pasta and still had leftovers), but it makes a great snack for later! Experiment with other additions and let me know if you find anything super delicious!