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photo Grilled Yellow Squash and Zucchini Pasta Salad Recipe | Say Mmm

Grilled Yellow Squash and Zucchini Pasta Salad

Here's a great way to use summer's abundant squashes. Toasted pine nuts and briny kalamata olives make this salad a standout. Prep and Cook Time: about 1 1/4 hours. Notes: Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.
15 Servings - 1 hr -
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Servings:15  | Calories:222 | Total Fat:12g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 1g
5 %
Total Carb 27g
9 %
Fiber 4g
16 %
Sugars 2g
Cholesterol 0mg
0 %
Sodium 176mg
7 %
Protein 4g
7 %
48% Farfalle
30% Olive oil
13% Pine nuts
7% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


16 ounces farfalle (bowtie) pasta
1 pound yellow summer (crookneck) squash, cut into 1 in. chunks
1 pound zucchini, halved lengthwise and cut into 1 in. chunks
1/2 cup olive oil, divided
2 tablespoons Champagne vinegar
About 1/2 tsp. freshly ground black pepper
2 tablespoons chopped fresh oregano
1/4 to 1/2 cup toasted pine nuts
1/4 cup chopped pitted kalamata olives

Directions : View recipe directions on
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