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- 4 c. dried shell pasta
- 1 medium white onion, sliced thin
- 1 t. Dijon mustard
- 1 green onion, sliced
- 1 clove garlic, minced
- 1/2 t. salt
- 1/4 t. fresh ground pepper
- 1 t. honey
- 1/4 c. Champagne vinegar
- 3/4 c. olive oil
- 1 bell pepper, sliced
- 1 small zucchini (1/2-1 lb.) sliced thin on a mandolin
- 1/2 lb. cherry tomatoes, halved
View Full Recipe at Eliots Eats
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