Whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper in a small bowl to make the vinaigrette. Set aside.

Cook the bowtie pasta according to package directions until tender, about 7-10 minutes. Drain in a colander, rinse briefly with cool water, and drain well.

While the pasta cooks, chop the Roma tomatoes and yellow squash.

Place the drained pasta and chopped vegetables in a large bowl.

Give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Stir everything together until well coated. Taste and add more salt or pepper if needed. Serve immediately or chill for at least 30 minutes before serving.