Easy Pasta Salad with Italian Vinaigrette 🌿 Ingredients: • ½ lb. (227 g) dry orecchiette pasta • 3 Tablespoons (45 g) red wine vinegar • 1 clove garlic, minced • 1 teaspoon Kosher salt • 1 medium yellow squash, halved lengthwise and sliced into thin halfmoons • 1 medium zucchini squash, halved lengthwise and sliced into thin halfmoons • Freshly ground pepper • 1 ½ cup (280 g) halved cherry tomatoes • 1 cup (130 g) halved pitted Greek olives • 8 oz. (226 g) mozzarella pearls • ½ cup (45 g) finely grated Parmesan cheese • ⅓ cup (74 g) extra virgin olive oil • 2 Tablespoons chopped flat-leaf parsley • ¼ cup chopped basil leaves (10-12 leaves) Instructions: 1. Cook the pasta according to package directions. Drain, rinse with cool water to remove excess starch, and refrigerate to cool completely. (This can be done in advance.) 2. In a small bowl, mix together red wine vinegar, garlic and salt. Set aside for 5 minutes. 3. In a large bowl, toss yellow squash and zucchini squash with vinegar...