Veggie and Feta Pasta Salad

Here's another great pasta salad that we were satisfied with for dinner.  I made a few changes to the original.

1 pound mixed tri-color pasta
1 head broccoli, chopped into florets
1 small zucchini, sliced
1 small yellow squash, sliced
6 ounces feta cheese
1/2 cup pitted and chopped Kalamata olives, pitted and chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper

Cook the pasta and drain. Cook the veggies in a heavy frying pan with a little olive oil over medium heat until crisp-tender - 5-7 minutes. Toss with cooked pasta and olives.

Crumble the feta cheese into the pasta. Whisk the oil, vinegar, salt and pepper together and toss with the pasta.  Serve warm or at room temperature.