summer pasta salad

I find it hard to cook dinner in the summertime. Something about the heat (this summer was the worst), the sun and the idea of cooking after a sweaty bike ride home, makes me cringe. Weekends are an exception. This is when I tend to hole up in the kitchen and attempt to make enough food for the entire week as to avoid extreme after-work grumpiness. But sometimes weekend cooking marathons are impossible. Vacations, family events and guests have been keeping me busy, meaning lately I've had no choice but to cook those dreaded weeknight dinners. Here's something I threw together which needs minimal cooking (if you do the prep the night before), resulting in minimal fits of rage.

1 small summer squash, sliced into rounds
1 small zucchini, sliced into rounds
1 red pepper
5 sundried tomatoes in oil, finely chopped
boccocini cheese, cut into bite-size pieces
1 tbsp fresh, chopped parsley
1 tbsp fresh, chopped basil
half of a lemon
1 box of pasta (I used bowtie)

1 large clove of garlic, grated
1 tsp dijon mustard
3 tbsp sherry vinegar
2 tbsp rice vinegar
2 tbsp honey
1/3 C olive oil
salt and pepper to taste

1. The night before, roast the pepper and zucchini: Place zucchini and squash on a baking sheet. Sprinkle with salt and pepper and olive oil. Roast for about 5 minutes per side on 400 F. Remove from oven and squeeze lemon over them. For the pepper: place whole pepper on a baking sheet. Rub with olive oil and salt. Roast at 425 F for 45 minutes, or until nicely charred. Place in a bowl and cover with plastic wrap. Wait for 15 minutes or until cool to the touch. Peel off skin and remove seeds then chop into pieces.

2. Boil pasta in well-salted pasta, rinse in cold water and drain well. Meanwhile mix dressing.

3. Place remaining ingredients in a large bowl, add pasta, roasted vegetables and dressing. Toss to combine. Refrigerate for at least 30 minutes before eating.

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