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Summer Squash Pasta Salad

Jami Nolen, Nutrition Program Associate

September 4, 2011

 

Yield

11 servings

 

Ingredients

  • 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
  • Salt
  • 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

 

Preparation

  1. 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.
  2. 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.
  3. Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl.
  4. 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.

 

Nutrition Information

Note: Nutritional analysis is per 1-cup serving
Calories: 207
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.

 


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Last update: Thursday, September 08, 2011