Adapted from Vegetarian Times
1 pound bow tie pasta (or pasta of your liking)
2-3 tablespoons olive oil
1 tablespoon minced garlic or 1 bunch scallions, sliced
2 large carrots, grated
pinch of sea salt
pinch freshly ground pepper
2-3 medium summer squash, shredded into long pieces
1/2 c. olive oil and vinegar vinaigrette
2-3 teaspoons prepared mustard or horseradish
2 tablespoons fresh lemon juice
1.Salad: prepare the pasta according to the package directions; drain and rinse with cool water. In a large skillet, heat the oil and saute the garlic or scallions for 1 minute. Add the carrots, sprinkle with salt and pepper and stir frequently until the carrots are slightly wilted.
2. Add the squash and cook, stirring constantly, about 1 minute. Transfer to a large bowl and spread out the vegetables to cool. Add the pasta to the vegetables.
3. Combine all the the dressing ingredients in a small bowl. Stir well and pour over the past mixture. Toss lightly. Garnish if desired.