Grilled Yellow Squash and Zucchini Pasta Salad
From dannyjay 15 years agoIngredients
- 16 oz. farfalle pasta shopping list
- 1 lb. Yellow summer squash, cut into 1-in. chunks shopping list
- 1 lb. zucchini, halved lengthwise and cut into 1-in. chunks shopping list
- 1/2 cup olive oil, divided shopping list
- 1/2 tablespoon of salt (my addition) shopping list
- 2 tbsp. champagne vinegar shopping list
- 1/2 tsp. freshly ground pepper shopping list
- 2 tbsp. chopped fresh oregano shopping list
- 1/2 cup toasted pine nuts shopping list
- 1/4 cup chopped pitted kalamata olives (Michael also said that it might be better to leave the olives whole) shopping list
How to make it
- Cook pasta in a large pot of boiling water until tender, 9 to 12 minutes.
- Drain and rinse under cold water.
- Grill vegetables on grill by brushing with olive oil and sprinkle with salt and pepper. Whisk together the remaining olive oil, vinegar, salt and pepper in a small bowl.
- In a large bowl toss together pasta, vegetables, oregano, pine nuts, and olives.
- Add dressing and season with salt and pepper to taste.
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