I love pasta salad.
So so much.
Like, if I wasn't already married, and I loved food more than men, I'd marry Pasta Salad. For serious.
While this isn't my favorite pasta salad recipe-- I'll post that one in the weeks to come-- the simplicity of this Summer Squash Pasta Salad makes it a close second. Fresh herbs, veggies, and a homemade dressing give this dish a cleaner taste. Plus it's frickin' beautiful:
To turn this salad into a light summer meal, I boiled and shredded a few chicken breasts... or were they boneless thighs?........Whatever. Shred some chicken and add it in.
Mmmmm.... and it's even better leftover.
I wish I could take credit for the roll-ups too... but I cheated and got them from Jewel. Take advantage of this recipe if you grow fresh herbs in your garden - Bon appetite!
Summer Squash Pasta Salad
1 box farfalle
1 yellow squash - cut into small chunks
1 zucchini - cut into small chunks
1 small jar of sun-dried tomatoes in oil or water - diced
1/2 cup packed flat leaf parsley - chopped
1 cup packed fresh basil leaves - chopped
2 chicken breasts - cooked and shredded
1 Tbsp Olive oil
freshly ground pepper to taste
Cook pasta al dente as directed. Toss in olive oil and pepper.
2 Tbsp apple cider vinegar
2 garlic cloves, crushed lightly and quartered
1 tsp stone ground mustard
1/2 tsp salt
1/8 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1/2 cup olive oil
For the dressing, add the vinegar to a blender and replace lid. Turn on blender and add one at a time thru the feed opening: garlic, mustard, oregano, basil, salt, and pepper. Leaving the blender running, add olive oil in a slow thin stream.
Toss together pasta, yellow squash, chicken, zucchini, tomatoes, basil, and parsley with enough dressing to coat..... okay, that's what the recipe says, but what does it know?! Use all the dressing-- take a risk!