Summer Pasta

This is a great dinner for using up your summer bounty.
1 zucchini, cut into quarter moon slices
1 yellow squash, cut into quarter moon slices
carrots, sliced
cherry tomatoes (or any kind in the garden)
onion, diced
olive oil
white vinegar
penne or butterfly pasta (just not long pasta)
cooked and cubed chicken (optional)

Start your water for the pasta. Let it come to a boil, add pasta. Heat up about 2 TBS olive oil in a skillet. Add onion and carrots. Wait about 2 minutes, then add zucchini and squash. Let cook till slightly softened. Drain pasta when al dente, add 2 TBS olive oil and 2 TBS vinegar or to taste. Yes, you will like it. Mix in veggies, along with tomatoes that are in bite sized pieces and chicken. This is also good as a cold salad, just drain the pasta in cold water first and then add veggies.