Bring a large pot of heavily salted water to a boil. Meanwhile, mince 1 garlic clove and place in a small bowl or jar. Add 1/3 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 teaspoons dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Seal the jar and shake well to combine and emulsify, or whisk if using a bowl.
Transfer slightly more than half of the dressing (about 1/2 cup) to a large bowl; reserve the remaining dressing for serving. Dice 1 small red onion (about 1 cup). Add to the bowl and stir to break apart the layers and coat with the dressing.
Add 1 pound dried farfalle pasta to the boiling water and cook according to package directions until just tender, 11 to 13 minutes. Meanwhile, prepare the following, adding each to the dressing as it is completed: Halve 1 pint grape tomatoes (about 2 cups). Core, seed, and cut 1 medium orange bell pepper into large dice (about 1 1/2 cups). Trim the ends from 1 medium zucchini and 1 medium yellow summer squash. For each one, quarter lengthwise, then cut crosswise into 1/4-inch thick pieces (about 1 1/2 cups each). Drain 1 (about 4-ounce) can sliced black olives. Stir to coat with the dressing.
When the pasta is ready, drain and rinse with cold water to cool. Drain well. Add the pasta to the bowl and toss to coat. When ready to serve, add the reserved dressing and toss to coat.
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