Paul Newman'S Homegrown Pasta Salad - cooking recipe

Ingredients

1 cup olive oil and vinegar dressing
1/2 lemon, juiced
1/2 teaspoon thyme
1 teaspoon dried basil
1/2 teaspoon garlic, minced
1 pinch red pepper flakes
3/4 teaspoon sea salt
1/2 teaspoon pepper
12 ounces muticolored pasta
1/2 zucchini
1/2 yellow squash
2 roma tomatoes
1/2 cup artichoke heart
1/2 cup pitted black olives

Preparation

In bowl combine olive oil and vinegar dressing, lemon juice, thyme, basil, garlic, red pepper flakes, salt and pepper. Taste and adjust to your liking. Set aside.
Cook pasta according to package directions. Drain.
Wash and chop vegetables for the salad. Combine with the pasta. Add dressing and toss gently.
Refrigerate 1 hour before serving.