Let's Move South Greek Pasta Salad

ingredients

Dijon Vinaigrette:
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper
2/3 cup extra virgin olive oil
Pasta Salad:
2 medium zucchini, thinly sliced lengthwise
2 medium yellow peppers, halved lengthwise
2 tablespoons olive oil
Black pepper and salt to taste
1 box cavatappi (or 1 pound of similarly fun pasta)
Bunch of cherry tomatoes, halved
3/4 cup chopped Kalamata olives (if you live with someone who likes olives, otherwise leave them out)
1 cup crumbled feta cheese
1/2 small red onion, diced
2 teaspoons dried oregano

1
To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. Put aside.
2
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet. Broil 8-10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
3
Bring lightly salted pot of water to a boil. Add pasta and cook until tender. Drain thoroughly (do not rinse) and dump onto the baking sheet you used for veggies. Set aside to cool.
4
Put vegetables, pasta and remaining ingredients in a large bowl. Add dressing before serving.

Source: Nicole