• 16 ounce package uncooked wide egg noodles
• 4 piece bacon slices
• 1 piece small onion, chopped
• 2 piece yellow squash, cut in half lengthwise and sliced
• 1 piece zucchini, cut in half lengthwise and sliced
• 2 piece medium tomatoes, seeded and chopped
• 1 cup(s) light balsamic vinaigrette
• 2 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoons salt
• 1 teaspoons freshly ground pepper

1. Prepare egg noodles according to package directions; drain noodles, and keep warm.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon.

3. Sauté chopped onion in hot reserved drippings over medium-high heat 5 minutes or until tender. Add squash, zucchini, and tomatoes; sauté 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately. Garnish, if desired.