This was in the Seattle Times a long time ago. Add chicken and it’s a meal.

10 servings

preparation time 25 minutes

8 ounces (2 cups) ziti pasta

3 teaspoons olive oil, divided

1/2 medium red onion, finely chopped

2 cloves garlic, peeled and minced

1 medium red bell pepper, seeded and cut into matchsticks

1 medium zucchini, sliced thin

1 medium yellow summer squash, sliced thin

1 teaspoon dried Herbes des Provence

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried red pepper flakes

4 medium plum tomatoes, seeded and sliced

1 tablespoon capers (optional)

4 teaspoons redwine vinegar

Bring a large pan of water to the boil. Cook the pasta according to package directions. Drain and rinse briefly; drain again.

In a large nonstick skillet heat 1 teaspoon olive oil over medium heat. Add the red onion and garlic; saute 5 minutes. Add the red bell pepper, zucchini, summer squash, herbs, salt, pepper and red pepper flakes. Saute, covered, 5 minutes. Uncover and cook 5 minutes.

Add the vegetables to the pasta. Put the tomatoes into the pan and cook over medium heat just until they begin to soften, about 3 minutes. Add to the pasta. Cool slightly.

Serve the salad warm. Just before serving stir in the remaining 2 teaspoons olive oil, the capers and vinegar.