Pasta Salad with Feta and White Wine Vinaigrette

Last night I had an idea to make a pasta salad, so I asked James what vegetables he would like and took it from there. Here's what I came up with:

1 box of whole wheat penne

1 head of broccoli

1 small zucchini

1 small yellow squash

8 oz frozen peas

6 oz crumbled feta cheese

.25 cup sliced red onion

1.5 tbsp dijon mustard

2 tbsp white wine vinegar

.25 tsp dried dill

6 (approx.) tbsp olive oil

salt & pepper to taste

Wash all vegetables if needed. Cut ends off zucchini and squash then cut them in half and julienne. Cut stems off broccoli and just use the florets. Boil pasta in a large pot for the amount of time indicated on box. During the last two minutes of boiling the pasta, throw in broccoli, zucchini, squash and peas just for a quick blanch. Strain pasta and vegetables.

In a small bowl add mustard, white wine vinegar, dill, salt and pepper and whisk together. Then slowly add olive oil and keep whisking so you emulsify the ingredients.

Add pasta and vegetables to a large bowl and pour vinaigrette over it. Add onions and feta and mix together. Serve at room temperature. Enjoy!