Veggie Pasta With Feta

• 2 whole Zucchini
• 1 whole Yellow Squash
• 1/2 whole Red Onion
• 1 Tablespoon Olive Oil, Butter Or Cooking Spray
• 1 cup Grape Tomatoes
• 1 pound Small Shell Pasta
• 1/2 bottles Light Balsamic Vinaigrette, 8 Ounce Bottle
• 1 container Reduced Fat Block Feta, 6 Ounces

1. Cut each zucchini in half lengthwise. Slice each half into bite-sized slices. Repeat with the yellow squash. Discard the ends. Finely chop the onion.
2. Lightly coat a skillet with olive oil, butter, or cooking spray. Add the onions. Let onions cook over medium heat for about 5 minutes. Add the zucchini and squash and cook for another 5 minutes. Add the grape tomatoes and cook for another 5 to 10 minutes or until the skins of the tomatoes have started to pop.
3. While the veggies are cooking, cook the pasta according to the package directions. Once it's done, drain the pasta and put it into a large bowl. Add the veggies and the dressing. Cut up or crumble the feta and add it to the bowl. Mix to combine, then place the salad in the fridge for a couple of hours to let all the flavors meld. It's even better the next day. Or if you can't control yourself eat a bowl right away.
4. During the summer months you can grill the veggies on the grill.

zucchini, red onion, olive oil, grape tomatoes, shell pasta, vinaigrette

Taken from tastykitchen.com/recipes/salads/veggie-pasta-with-feta/ (may not work)