Still have lots of zucchini and squash at your house? This pasta salad is tasty way to use them up! Pieces of grilled zucchini and squash are tossed with toasted pine nuts, chopped olives, and a simple oil and vinegar dressing. Light, fresh, and a delicious way to eat your veggies. Simple... but delicious!
As soon as zucchini and squash hit the store, we are all over it. They are some of our favorite vegetables! If you're like me and love to grill them, step them up with this super simple salad. Oregano, pine nuts, and olives are the perfect accompaniment to the otherwise standard pasta salad.
Since it's not mayo based, this is especially perfect for a potluck or picnic!
Grilled Zucchini & Yellow Squash Pasta Salad
16 ounces farfalle pasta
1 pound yellow squash, cut into 1 inch chunks
1 pound zucchini, cut into 1 inch chunks
1/2 cup olive oil, divided
2 tablespoons Champagne vinegar
salt and fresh ground pepper
2 tablespoons chopped fresh oregano
1/2 cup toasted pine nuts
1/4 cup chopped green or kalamata olives
Bring a large pot of water to boil and cook the pasta according to the package directions. Drain and rinse thoroughly under cool water.
Preheat the grill to medium. Thread the zucchini and squash chunks onto skewers, brush lightly with olive oil on all sides, and sprinkle with salt. Grill, turning occasionally, until very tender, about 10-15 minutes. Remove from the grill and transfer the pieces to a large bowl.
Meanwhile, whisk together remaining olive oil (about 1/4 cup), vinegar, and black pepper.
In the bowl with the vegetables, add the cooked pasta, oregano, pine nuts, olives, and dressing. Toss and adjust seasonings if needed.
Serve warm or cold.
Source: adapted from Sunset Magazine