2 tablespoons red wine vinegar |
2 tablespoons water |
3/4 teaspoon salt |
1/2 teaspoon minced garlic |
1/8 teaspoon pepper |
2 teaspoons extra virgin olive oil |
3 ripe tomatoes, cut in 1/4-inch chunks |
olive oil nonstick cooking spray |
1 large red bell pepper, cored and quartered |
2 medium zucchini, halved lengthwise (about 8 oz each) |
1 medium yellow squash, halved lengthwise (about 8 oz each) |
1 large red onion, sliced 1/2-inch thick |
4 cups uncooked bow tie pasta, cooked according to directions,drained and rinsed,with running cold water |
1/2 cup chopped fresh basil leaf |
