I am still trying to use up the squash from my garden. It may be a losing battle, but I am not willing to give up yet. In this situation, I could best be described as stubbornly optimistic because I am not just harvesting squash by the basket full, I am harvesting it by the laundry basket full. Seriously. The good news is that the tomatoes are beginning to ripen in large quantities so we should have a little more variety.
This evening I replaced the broccoli in one of our favorite salads with zucchini and straight-neck squash…and nobody complained. My daughter even said she thinks zucchini should be a regular addition to the salad.
Pasta Salad with Squash
Yield: 8 servings
Total Time: 15 minutes
10 oz. package penne or rotini noodles (I use brown rice pasta)
2 carrots, thinly sliced
1 medium zucchini, cut in bite size pieces
1 medium yellow squash, cut in bite size pieces
3 green onions, thinly sliced
1 – 2 cups cooked diced chicken (optional)
1 cup Italian dressing (I use a gluten-free dressing)
Prepare noodles according to the directions on the package.
While the noodles are cooking, chop, slice, and dice the other ingredients.
When the noodles are done cooking, drain the water, and run them under cool water to quickly cool them off.
Add noodles, veggies, and chicken to a large bowl. Pour the dressing over the mixture and toss thoroughly to coat.
You can serve this immediately or you can chill it for an hour or two before serving.
This post is linked to Foodie Friday.