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12 oz. bow tie pasta
2 medium roma tomatoes
1 medium summer squash
1 medium zucchini
1 medium broccoli crown
½ medium red onion
⅔ (15 oz.) jar roasted red peppers
½ bunch parsley
¼ cup vegetable oil
¼ cup olive oil
⅓ cup red wine vinegar
1 Tbsp dijon mustard
1 tsp dried oregano
1 tsp minced garlic
¾ tsp salt
to taste fresh cracked black pepper
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