Summer Squash Pasta Salad

  • 16 ounces whole wheat penne pasta
  • 1 pound yellow summer squash, cut into 1-in. chunks
  • 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
  • 1/2 cup olive oil, divided
  • Salt
  • 2 tablespoons Champagne vinegar
  • About 1/2 tsp. freshly ground black pepper
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon minced garlic
  • 1/2 cup toasted pine nuts
  • Cook pasta in a large pot of boiling water until tender to the bite, 9 to 12 minutes or according to package directions
  • Drain and rinse thoroughly under cold water until completely cool.
  • Prepare grill for medium heat
  • Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet
  • Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste
  • Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender
  • Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl
  • With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there
  • In a large bowl, toss together pasta, vegetables, oregano, garlic, and pine nuts
  • Add dressing and salt and pepper to taste; toss
  • Serve warm or cold.
Note: Nutritional analysis is per 1-cup serving., makes 11 servings.

Calories: 207 Calories from fat: 41% Protein: 5.1g Fat: 9.5g Saturated fat: 1.3g Carbohydrate: 26g Fiber: 1.4g Sodium: 212mg Cholesterol: 0.0mg