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
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.
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.