This Summer Squash Pasta Salad brings taste and health to the party.
Summer Squash Pasta Salad
Makes 16 servings
16oz box whole wheat Rotini pasta
1 tablespoon olive oil
2 medium zucchini, diced
2 medium yellow squash, diced
8oz 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
½ cup Italian Dressing (Tessemae’s Brand suggested)
Cook pasta according to package directions. Drain and rinse with cold water.
In a large pan over medium-high heat, roast zucchini and squash in olive oil until tender and slightly browned, about 10 minutes. Set aside.
Mix dressing ingredients together.
In a large bowl, combine all ingredients and toss in dressing. Serve cold.
216 calories | 10.8g fat | 2.1g saturated fat | 144mg sodium | 23.6g carbohydrate | 3.2g fiber | 6.3g protein