Summer Squash Pasta Salad with Chimichurri Vinaigrette

Ingredients

• 3 cloves garlic, peeled
• 1 cup fresh flat-leaf parsley leaves, plus more for garnish
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh oregano leaves
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice (from about 1 small lemon)
• 1/4 teaspoon crushed red pepper
• Kosher salt and freshly ground black pepper
• Kosher salt
• 8 ounces bow-tie pasta
• 1 small zucchini squash, cut into half-moon slices
• 1 small yellow summer squash, cut into half-moon slices
• 1 pint cherry tomatoes, halved
• Half of a 4-ounce block feta, crumbled
• Freshly ground black pepper

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