Summer Squash Pasta Salad

4.0 out of 5 stars (based on 1 review)
Servings
5
servingsPrep time
20
minutesCooking time
12
minutesCalories
250
kcalIngredients
8 oz pasta (rotini or farfalle)
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 garlic clove, minced
1/4 cup fresh parsley
Salt & pepper
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain
and set aside - While the pasta is cooking, combine the zucchini, yellow squash, red bell pepper, and red onion in a large bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
- Add the cooked pasta and vegetables to the bowl with the dressing. Toss to coat evenly.
- Stir in the Parmesan cheese and serve immediately or refrigerate for later.
Reviews
No Title
October 10, 2024
The recipe was easy to follow, and the result was fantastic—rich in taste and wonderfully balanced. Highly recommend!