This summer squash pasta salad comes together quickly and is so refreshing on a hot summer day!
Combine all the ingredients and mix with a whisk until combined.
Bring a medium pot of water to a boil and add the farfalle pasta noodles. Cook until tender or al dente, around 10 minutes.
While the pasta is cooking, use a peeler to peel large ribbons of zucchini by running the peeler length ways down the zucchini. Rotate the zucchini halfway through so avoid the soft middle with seeds.
Once the pasta is cooked, drain, rinse with cold water (and drain again) and add to a large bowl with the zucchini and basil. Add the salad dressing and mix to combine. To avoid puncture marks in the zucchini, I recommend tossing the salad with clean hands.