Summer Squash and Pasta Salad

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

  • 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
  • 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.
  • 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.
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