Pasta with Summer Squash, Tomatoes & Feta
Yellow squash, red tomatoes, black olives in this colorful salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
Ingredients
Scale
- 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
Instructions
- 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.
Notes
I used feta, but cubed cheddar or another cheese would work.
Use any summer squash / zucchini.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 529
- Sugar: 7.5 g
- Sodium: 531.5 mg
- Fat: 29.2 g
- Saturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 53.2 g
- Fiber: 4.2 g
- Protein: 13.6 g
- Cholesterol: 25.2 mg
Keywords: summer squash, pasta salad, feta
