Summer Squash and Pasta Salad

Enjoy this tasty squash and pasta salad - a delicious side dish.

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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 12
  • servings 8
 

Ingredients

Salad

5 1/2
oz. (2 cups) uncooked bow tie pasta (farfalle)
1
cup sliced zucchini
1
cup sliced yellow summer squash
1/4
cup chopped green onions
1/4
cup sliced radishes

Dressing

1/4
cup red wine vinegar or cider vinegar
3
tablespoons olive oil
1
tablespoon chopped fresh marjoram or 3/4 teaspoon dried marjoram leaves
1
teaspoon sugar
1/2
teaspoon chopped garlic in water (from 4.5-oz. jar)
1/8
teaspoon salt
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour to blend flavors.
  • 3 Just before serving, in large bowl, combine cooked pasta and all salad ingredients. Pour dressing over salad; toss gently to mix.
  • 1 Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour to blend flavors.
  • 3 Just before serving, in large bowl, combine cooked pasta and all salad ingredients. Pour dressing over salad; toss gently to mix.

EXPERT TIPS

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Expert Tips

Zucchini and summer squash that are large in diameter should be halved or quartered lengthwise before being sliced.

Radishes will color other foods, so leave them out when preparing this recipe in advance. Cover the salad and refrigerate it for up to 2 hours. Just before serving, add the radishes.

Line a salad bowl or shallow platter with colorful greens such as kale or red leaf lettuce. Mound the salad atop the greens and garnish it with whole radishes with stems.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
130
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
35mg
35%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
8%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.