Raw Summer Vegetable Pasta

I have mentioned my love for zucchini and squash before here.  So, when I came across this recipe from Erin's Food Files, I knew I had to make it.  I ended up using a yellow squash and cherry tomatoes from my mom's garden, but she didn't have any green zucchini left so I had to get one from the store.  I cut this recipe in half to accommodate only the two of us, but this was a delicious and light lunch for a pretty hot and humid day!  The original recipe is posted below.

2 Zucchini, shaved thinly lengthwise with a vegetable peeler (I used a mandolin)
2 Yellow Summer Squash, shaved thinly lengthwise with a vegetable peeler (I used a mandolin)
Sea Salt & Pepper, to taste
1 tablespoon Olive Oil
1 cup Cherry Tomatoes, cut in half
5 oil-packed Sun Dried Tomatoes, drained and thinly sliced
1/2 Shallot, finely chopped
1 Garlic Clove, minced
1 tablespoon Basil, finely chopped
1 teaspoon Oregano, finely chopped

Gently toss all ingredients together in a large bowl.  Transfer to a platter and serve immediately.