Recipe: Summer squash pasta salad

This summer squash pasta salad brings flavor and health to the party.

Makes 16 servings

Supplies: Large pot, large sauté pan, large serving bowl


16-ounce box whole-wheat rotini pasta

1 tablespoon olive oil

2 medium zucchini, diced

2 medium yellow squashes, diced

8 ounces mozzarella balls, halved

1 pint grape tomatoes, halved

½ large red onion, diced

½ cup pine nuts

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1/3 cup olive oil

3 tablespoons white wine vinegar

½ teaspoon black pepper

1 teaspoon oregano leaves

½ teaspoon garlic powder

½ teaspoon salt


½ cup Italian dressing (Tessemae’s brand suggested)


Cook pasta according to package directions. Drain and rinse with cold water.

In a large pan over medium-high heat, roast zucchini and squash in olive oil until tender and slightly browned, about 10 minutes. Set aside.

Mix dressing ingredients together.

In a large bowl, combine all ingredients and toss in dressing. Serve cold.

Nutrition information

Per serving: 216 calories; 10.8 g fat; 2.1 g saturated fat; 144 mg sodium; 23.6 g carbohydrate; 3.2 g fiber; 6.3 g protein.

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