2 zucchini

1 yellow squash

1/2 red onion, sliced

15 ounces Tuscanini Chickpeas, drained and rinsed

1/2 cup pitted Tuscanini Kalamata Olives, halved

1/2 cup cherry tomatoes, halved

2/3 cup olive oil

3 tablespoons Tonnelli Red Wine Vinegar

1 and 1/2 tablespoons lemon juice

1 and 1/2 teaspoons Dijon mustard

1 and 1/2 teaspoons oregano

3/4 teaspoon dried parsley

3/4 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon black pepper