In a medium bowl, whisk together ½ cup of olive oil, ¼ cup of red wine vinegar, 2 tablespoons of Dijon mustard, 1 teaspoon of dried oregano, and 2 cloves of minced garlic. Season with salt and pepper to taste. Mix until all ingredients are well blended and the vinaigrette is creamy. Allow this dressing to sit for at least 5 minutes for the flavors to meld beautifully.

Bring a large pot of salted water to a boil over high heat. Add 8 ounces of bowtie pasta and cook according to package instructions, usually 7-10 minutes, until it's al dente. Stir occasionally to prevent sticking. Once done, drain the pasta in a colander and rinse briefly with cool water to stop the cooking process.

While the pasta cooks, chop the vegetables. Dice 1 cup of tomatoes, slice 1 cup of squash and zucchini, and chop 1 cup of broccoli into bite-sized pieces. Additionally, slice ½ cup of roasted red peppers and ¼ cup of red onion. Place all the vegetables in a large mixing bowl.

Once the pasta has cooled slightly, add it to the bowl with the assorted chopped vegetables. Gently toss everything together, allowing the pasta to mix with the fresh veggies.

Pour the prepared dressing over the pasta and vegetable mixture, tossing gently to coat all the ingredients evenly. Taste and adjust seasoning if needed.

Let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend even more.