|3||heads roasted garlic|
|1||box or bag of pasta of your choice (8 oz)|
|1||pint summer squash|
|1/4 cup||red wine vinegar|
|1/2 cup||olive oil|
Coat garlic heads with olive oil, set them on a baking sheet and place in the oven at 425º F for about 40 minutes until they become tender. Remove garlic cloves and place in a bowl.
Cut squash and cucumber into bite-size pieces, and heat a pan coated in olive oil to high heat on the stove—high heat allows you to quickly get color on one side of the squash and cucumber before the entire piece becomes overly soft and mushy. Add squash and cucumber pieces to the pan with a dash of salt, cook until one side is colored, then remove from heat and add to the bowl with the garlic cloves.
Add tomatoes to your pan with olive oil and a pinch of salt, allow them to cook for 2 to 3 minutes until you see coloring on one side and they start to burst. Remove from heat and place in the bowl with the squash, cucumber, and garlic.
Cut the red onion into long, thin slices, then roughly chop parsley, and tear basil into chunks. Place these three ingredients together in a separate bowl.
Mix the tomatoes, squash, cucumber, tomato, olives, garlic, olive oil, red wine vinegar, and mustard. Salt to taste and let sit for a few minutes.
Cook pasta according to box instructions. Toss everything together in a large bowl.