Story by: Recipe provided by Erin Wiedmar, clinical nutritionist, N Good Health on June 23, 2017
You will be a hit when you bring this flavorful and healthy dish to your next summer picnic. Visit a Norton Healthcare “Look for Local” Farmers Market to find fresh, local squash and other ingredients for this recipe. Farmers markets will visit each Norton Healthcare cafeteria on a rotating schedule throughout the summer months.
Makes 16 servings
16-ounce box whole-wheat rotini pasta
1 tablespoon olive oil
2 medium zucchini, diced
2 medium yellow squash, diced
8 ounces small 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
Cook pasta according to package directions. Drain and rinse with cold water.
In a large pan over medium-high heat, heat olive oil then sauté zucchini and squash until tender and slightly browned, about 10 minutes. Set aside.
Mix the dressing ingredients together.
In a large bowl, combine all the salad ingredients and toss with the dressing. Serve cold.
Nutrition information per serving
216 calories, 10.8 g fat, 2.1 g saturated fat, 144 mg sodium, 23.6 g carbohydrates, 3.2 g fiber, 6.3 g protein
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