Salad:

1 pound farfalle pasta

Freshly ground black pepper

1 tablespoon olive oil

1 yellow squash, sliced into 1/4-inch thick discs

1 zucchini squash, sliced into 1/4-inch thick discs

1 cup diced sun-dried tomatoes

1 cup packed fresh basil leaves

1/2 cup fresh packed parsley leaves

Dressing:

2 tablespoons apple cider vinegar

2 garlic cloves, lightly crushed with the side of a knife blade, and quartered

1 teaspoon stone ground mustard

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup extra-virgin olive oil