Summer Garden Pasta Salad

• 2 Tbs. plus 1/4 cup olive oil
• 9 oz. fresh angel hair pasta
• 1 tsp. grated lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp. minced garlic
• 1 Tbs. Dijon mustard
• 1 tsp. sugar, or to taste
• Salt and freshly ground black pepper to taste
• 3 medium-sized tomatoes ( 3/4 lb.), cut into eighths
• 1 zucchini, thinly sliced
• 1 yellow summer squash, diced
• 1 bunch scallions, thinly sliced
• 1 oz. fresh basil, julienned
• 1/2 cup chopped parsley
• 4 oz. crumbled gorgonzola cheese
• 3 Tbs. capers, drained

1. Fill large saucepan with water and 2 tablespoons olive oil, and bring to a boil.
2. Cook pasta for about 3 minutes, or according to package directions.
3. Drain, rinse under cold water briefly and set aside.
4. Combine remaining olive oil, lemon zest, lemon juice, garlic, mustard, sugar, and salt and pepper in large bowl, beating well.
5. Add pasta while still warm to oil mixture, and toss to combine well.
6. Set aside.
7. Place tomatoes, zucchini, summer squash, scallions, basil, parsley, gorgonzola and capers in salad bowl, and toss.
8. Add to dressed pasta, and toss again before serving, making sure vegetables are well distributed.

olive oil, fresh angel hair pasta, lemon zest, lemon juice, garlic, mustard, sugar, salt, tomatoes, zucchini, yellow summer, scallions, fresh basil, parsley, gorgonzola cheese, capers

Taken from www.vegetariantimes.com/recipe/summer-garden-pasta-salad/ (may not work)