Spinelli's Market Pasta Salad

Source: Chef Chris Rogers, Spinelli's Market, Denver, Colorado

1 pound farfalle pasta, cooked al dente
1 red bell pepper, sliced in thin strips
1 yellow bell pepper, sliced in thin strips
1 small zucchini, halved and sliced
2 fresh mozzarella balls, halved and sliced
1/4 cup fresh Italian parsley, chopped
1/4 cup chopped fresh basil
1/4 cup freshly shredded Parmesan cheese
1/4 cup pitted Kalamata olives

Red Wine Vinaigrette:
1 teaspoon Dijon mustard
2 garlic cloves, finely minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Whisk vinaigrette ingredients together in a small bowl.

In a larger bowl, combine all salad ingredients.

Toss with vinaigrette and serve.

Serves 6