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.
Servings:15 | Calories:222 | Total Fat:12g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
Sat Fat 1g
Total Carb 27g
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 Salt 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 myrecipes.com