Summer Squash Pasta Salad
Jami Nolen, Nutrition Program Associate
September 4, 2011
- 16 ounces whole wheat penne pasta
- 1 pound yellow summer squash, cut into 1 inch chunks
- 1 pound zucchini, halved lengthwise and cut into 1 inch chunks
- 1/2 cup olive oil, divided
- 2 tablespoons Champagne vinegar
- About 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh oregano
- 1 teaspoon minced garlic
- 1/2 cup toasted pine nuts
- Cook pasta in a large pot of boiling water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool.
- Prepare grill for medium heat. Thread squash and zucchini chunks onto 10- to 12-inch metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.
- Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl.
- With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, garlic, and pine nuts. Add dressing and salt and pepper to taste; toss. Serve warm or cold.
Note: Nutritional analysis is per 1-cup serving
Calories from fat: 41%
Protein: 5.1 g
Fat: 9.5 g
Saturated fat: 1.3 g
Carbohydrate: 26 g
Fiber: 1.4 g
Sodium: 212 mg
Cholesterol: 0.0 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Thursday, September 08, 2011