Pasta Salad with Zucchini, Tomatoes, and Roasted Red Peppers


1 lb. small zucchini and yellow squash, halved lengthwise and sliced into ½” pieces
Kosher salt
8 oz. farfalle or other small pasta
1 T. olive oil
½ cup finely diced red onion
1 large clove of garlic, minced
2 T. fresh lemon juice (from 1 lemon)
10 ounces grape tomatoes, halved
½ cup roasted red peppers, diced
1 T. fresh oregano, chopped finely
1 T. red wine vinegar
Salt and freshly ground black pepper