| 1 box | BARILLA Campanelle |
| 1/2 cup | extra virgin olive oil, divided |
| 1 teaspoon | lemon zest |
| 1/4 cup | red wine vinegar |
| 1 teaspoon | Dijon mustard |
| to taste | salt |
| to taste | freshly ground black pepper |
| 8 ounces | green beans, cut into 1/2 inch pieces |
| 1-1/2 cups (1 medium) | zucchini, diced |
| 1 cup (2 medium) | carrots, diced |
| 3 cups (1 pint) | cherry tomatoes, cut in half |
| 1 cup (4 ounces) | Feta cheese, crumbled |
| 1/3 cup (2 each) | scallions, sliced, white part only |
| 1 tablespoon | fresh oregano, chopped |
| 1 tablespoon | fresh mint, chopped |
BRING a large pot of water to a boil.
COOK pasta according to package directions. Drain and spread on a baking sheet to cool.
TOSS pasta with 1 tablespoon olive oil.
COMBINE lemon zest, vinegar and mustard in a small bowl. Whisk while gradually adding remaining olive oil. Mix well. Season with salt and pepper. Set aside.
BRING a small pot of salted water to boil. Add green beans, zucchini and carrots and cook until tender. Drain.
COMBINE all ingredients in a large bowl. Mix well and season with salt and pepper.
REFRIGERATE for at least 2 hours before serving.