Zucchini and Summer Squash Pasta Salad
Ingredients
Salad
- 12 ounces farfalle bowtie pasta
- 1 pound yellow summer squash cut into 1-inch chunks
- 1 pound zucchini cut into 1-inch chunks
- 2 Tablespoons olive oil for roasting
- 1/4-1/2 cup chopped red onion
- 1/3 cup chopped fresh parsley optional
- 1/2 cup toasted pine nuts or slivered almonds
- 1/4-1/2 cup chopped pitted kalamata olives
- 6 ounces feta cheese
- 1/4 cup grated fresh parmesan cheese
Dressing
- 1/4 cup red wine vinegar
- 2 tablespoons fresh oregano leaves chopped (or 2 teaspoons dried oregano)
- 3 teaspoons Dijon mustard
- 2 teaspoons lemon zest
- 2 tablespoon fresh lemon juice
- 2 medium garlic cloves minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- PREHEAT the oven to 425 degrees. Bring a large pot of water to a BOIL.
- COOK pasta in a large pot of boiling salted water until tender to the bite, about 10 minutes.
- DRAIN and RINSE under cold water until cool.
- For the Dressing: WHISK together vinegar, oregano, mustard, lemon zest and juice, garlic, salt and pepper in a large bowl. ADD olive oil in a slow, steady stream, whisking until smooth.
For the Zucchini and Yellow Squash
- CUT zucchini and squash into 1-inch chunks.
- PLACE on a parchment-lined baking sheet. DRIZZLE with olive oil and TOSS to coat.
- SPREAD evenly on the baking sheet and SPRINKLE with salt and black pepper.
- BAKE zucchini and squash for 20 minutes.
- TURN the pieces over and BAKE for an additional 10 minutes, or until the zucchini and squash start turning brown.
- REMOVE from the oven and let COOL.
For the Salad
- ADD pasta to a large bowl. ADD dressing and TOSS to coat.
- ADD the zucchini and squash, onion, parsley (if using), nuts, olives, and feta cheese. STIR to combine.
- TASTE and ADD more salt and/or pepper if needed.
- SERVE immediately or refrigerate for later use.