Sicilian Pasta Salad

8oz pasta shells or rotini
1c fresh green beans, trimmed and cut into 1-inch segments
1 medium summer squash, halved lengthwise and sliced 1/4" thick
12-oz jar marinated artichoke hearts with liquid
1/4c oil-packed, sun-dried tomatoes, drained and thinly sliced
2T red wine vinegar
1t dried oregano
salt and pepper to taste

Boil pasta according to package directions, until al dente, about 10-15 minutes.

Meanwhile, start steaming green beans, then add squash and cook until each is just tender.  Rinse under cold water and drain well.

Drain pasta, rinse under cold running water and drain well.  Transfer to a large serving bowl.

Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, and salt and pepper.

Toss to mix and coat.

Serve at room temperature.

Adapted from a recipe that appeared in Vegetarian Times, July 1998.