Summer Vegetable Pasta Salad With Sundried Tomato-Caper Vinaigrette

• 1/2 pound pasta any shape, I like fusilli
• 1 onion large, sliced in thin rainbows
• 1 zucchini cut in half moons
• 1/2 bunch asparagus pencil, blanched & cut in 1/2 diagonals
• 3 cloves garlic chopped
• 1 tablespoon italian seasoning crushed in palm
• 1 tablespoon pepper red crushed, or to taste
• salt
• pepper
• olive oil Flavor
• 1 tablespoon extra-virgin olive oil
• vinaigrette Sun-dried Tomato Caper, recipe below
• 1/2 cup fresh mozzarella cubed, optional- leave out if vegan
• cheese parmigiana, for garnishing, use vegan style if desired
• 5 sun dried tomatoes packed in oil chopped
• 2 tablespoons capers
• 1 tablespoon dried basil crushed
• 2 cloves garlic chopped
• 2 tablespoons red wine vinegar
• salt
• pepper
• pepper red crushed, to taste
• extra-virgin olive oil

1. 1. Add all of the dressing ingredients to a food processor/blender (except for the oil). Blend until mostly chopped up. While the blender is on low, slowly drizzle in the olive oil until the consistency is a chunky dressing. Taste for salt and seasonings.
2. 2. Bring water salted and sprayed/oiled water to a boil and add pasta. Boil until slightly softer than al dente.
3. 3. As the pasta is boiling, make the vegetable saute. In a large skillet, spray with PAM and pour oil- place over medium high heat. Add onions and saute for about 30 seconds then add garlic. Toss and add red crushed pepper and seasonings. Saute for about 6-7 minutes until onions are golden and slightly soft. Add zucchini and saute for another 5 or so minutes. Once the zucchini and onions are soft, add the asparagus and saute for a few more minutes. We add it in at the end, because they've already becoming tender from blanching, so you don't want to mush them.
4. 4. Once the pasta is boiled, drain and add directly to the warm sauteed vegetables. Toss and drizzle with half of the dressing. Toss and taste for seasoning- it might need some more dressing. Transfer to a large bowl. Once it is slightly cooled, add the cubed mozzarella, toss and refrigerate until ready to serve. Before serving, top with a generous portion of parmigiana cheese.

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Taken from www.yummly.com/recipe/Summer-Vegetable-Pasta-Salad-with-Sundried-Tomato-Caper-Vinaigrette-1673994 (may not work)