Pasta with Summer Squash, Tomatoes & Feta

Pasta with Squash & Feta

Yellow squash, red tomatoes, black olives in this colorful salad.


  • 1 1/4 cup (4oz, 12gr) bite-size pasta
  • 1 small summer squash, halved lengthwise, sliced
  • 2 shallots, vertically sliced
  • 1 tbs olive oil
  • 1 large tomato, sliced, slices quartered
  • 2oz (60gr) feta cheese, cubed
  • 2 tbs Greek olives, chopped
  • Vinaigrette:
  • 2 tbs sherry vinegar
  • 1 tbs Dijon-style mustard
  • 2 tbs salad olive oil


  • Cook pasta according to package directions.
  • When done, drain.
  • Heat olive oil in a medium skillet
  • Add squash, shallots, and sauté until tender, about 10 minutes.
  • Remove from heat.
  • Vinaigrette:
  • Mix mustard and vinegar in salad bowl.
  • Add oil and whisk well.
  • Add hot pasta and stir well to combine.
  • Add veggies, tomatoes, feta, and olives.
  • Stir to combine, and serve.


I used feta, but cubed cheddar or another cheese would work.
Use any summer squash / zucchini.


Keywords: summer squash, pasta salad, feta

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