Step 1

Cook pasta according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.

Step 2

Meanwhile, chop the onion. Dice zucchini and yellow squash. Chop tomatoes.

Step 3

In a skillet over medium-high heat, sauté onions for about 4 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)

Step 4

Add zucchini and yellow squash. Stir and sauté 6-7 minutes.

Step 5

Meanwhile, mince garlic.

Step 6

Add chopped tomatoes and garlic to pan. Sauté 2-3 minutes, stirring occasionally.

Step 7

Combine dressing ingredients in a small bowl and whisk to combine.

Step 8

Add cooked (drained) pasta to a large bowl. Add dressing, cooked vegetables, and chopped fresh basil. Toss to combine.

Step 9

Salt/pepper to taste as needed. Add a splash more vinegar, or more basil if desired.