Summer squash pasta salad recipe

Good taste and good health: Bring this to your next picnic!

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.

Summer Squash Pasta Salad

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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