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You are here: Home / Recipes and Cooking Tips / Pasta Salad with Squash

Pasta Salad with Squash

August 10, 2011 by Alea Milham 5 Comments

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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

Ingredients:

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)

Directions:

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.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Laura says

    August 16, 2011 at 7:35 pm

    I guess I’m glad to hear we are not the only ones being overrun by squash this year! I added some to a pasta salad when we were camping, roasted a huge pan of it for the campout potluck (and all of it was eaten!), have made zucchini bread, grilled squash, made frittata, etc. and it still keeps coming! I think I’m going to try squash fritters one of these days.

    We’re getting cherry tomatoes from the garden now, but while our other bushes are loaded, they’re still not ripe. We are finally getting some actual summer weather though, so the deluge should start in another week or so.

    Reply
  2. Miriam says

    August 16, 2011 at 8:54 am

    Great way to use up zucchini and squash! I have a lot at the moment too :), Miriam@The Pioneer Cookbook

    Reply
  3. Kitchen Belleicious says

    August 12, 2011 at 12:05 pm

    Delish! I love squash but honestly never thought to make it into a salad meal like this but it looks amazing. All those flavors combined- perfection

    Reply
  4. Mary @ Passionate Perseverance says

    August 11, 2011 at 12:36 pm

    This looks quite yummy. I will be giving it a try this weekend. Thanks so much for stopping by my blog on Tasty Tuesday. Looking forward to seeing you soon.

    Reply
  5. April @ The 21st Century Housewife says

    August 11, 2011 at 7:35 am

    This sounds really delicious. I love pasta salads all year round but especially in summer. I just wish my zucchini were as abundant as yours are this year – we’ve had such strange weather my crop is less than 10 percent of what it was last year.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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