Grilled Yellow Squash And Zucchini Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Great twist on a classic pasta salad. Perfect for BBQ's! Ingredients:
16 oz. farfalle pasta |
1 lb. yellow summer squash, cut into 1-in. chunks |
1 lb. zucchini, halved lengthwise and cut into 1-in. chunks |
1/2 cup olive oil, divided |
1/2 tablespoon of salt (my addition) |
2 tbsp. champagne vinegar |
1/2 tsp. freshly ground pepper |
2 tbsp. chopped fresh oregano |
1/2 cup toasted pine nuts |
1/4 cup chopped pitted kalamata olives (michael also said that it might be better to leave the olives whole) |
Directions:
1. Cook pasta in a large pot of boiling water until tender, 9 to 12 minutes.
2. Drain and rinse under cold water.
3. 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.
4. In a large bowl toss together pasta, vegetables, oregano, pine nuts, and olives.
5. Add dressing and season with salt and pepper to taste.
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