Ingredients
5 1/2
oz. (2 cups) uncooked bow tie pasta (farfalle)
1
cup sliced zucchini
1
cup sliced yellow summer squash
1/4
cup chopped green onions
1/4
cup sliced radishes
1/4
cup red wine vinegar or cider vinegar
3
tablespoons olive oil
1
tablespoon chopped fresh marjoram or 3/4 teaspoon dried marjoram leaves
1
teaspoon sugar
1/2
teaspoon chopped garlic in water (from 4.5-oz. jar)
1/8
teaspoon salt
1/8
teaspoon pepper
Preparation
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour to blend flavors.
Just before serving, in large bowl, combine cooked pasta and all salad ingredients. Pour dressing over salad; toss gently to mix.
