1/4 cup olive oil
3 tbsp. white balsamic vinegar
2 tsp. dijon mustard
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
1 lb red, yellow, and orange cherry tomatoes, halved
1 large yellow squash, halved lengthwise, sliced crosswise into 1/4" thick slices
8 oz fettuccine
1/4 cup reduced-fat grated Parmesan cheese
1/3 cup fresh basil leaves, cut into strips

In a large bowl, whisk together oil, vinegar, mustard, salt, pepper, and sugar. Add tomatoes and squash, toss to coat. Cook pasta, drain. Stir hot pasta and Parmesan cheese into tomato mix. Add basil leaves.

Submitted by: Sherry Monfils