20-Minute Rainbow Veggie Pasta Salad

Ingredients

For the pasta salad:

(1) 16 oz box of farfalle pasta

1 tablespoon salt (for the pasta water)

1 cup cherry tomatoes, cut in half

1 small yellow zucchini, cut in half vertically then thinly sliced

1 small green zucchini, cut in half vertically then thinly sliced

1 broccoli crown, cut into tiny bite-sized pieces

1 small red onion, thinly sliced

1/2 cup roasted red peppers, thinly sliced

1 orange pepper, chopped into bite-sized pieces

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

For the Dressing:

2/3 cup olive oil

2/3 cup red wine vinegar

2 1/2 tablespoons dijon mustard

2 1/2 teaspoons dried Italian seasoning

4 cloves garlic, minced

1 lemon, zested

1 1/4 teaspoon finely ground sea salt

3/4 teaspoon freshly ground black pepper

Instructions