Summer Squash Pasta Salad
All of your favorite Summer squashes grilled and charred and tossed together with a lemon-y, Italian dressing and some bow-tie noodles. Fresh and perfect.
Ingredients
Pasta Salad
- 1 lb. pasta noodles sub gluten-free noodles for gluten-free!
- 15 oz. can of corn
- 2 T butter substitute olive oil for vegan
- 1 zuchinni
- 1 yellow squash
- 1 eggplant
- 3 T olive oil
- ½ t salt
- ½ t pepper
Pasta Salad Dressing
- ¼ cup olive oil
- 1 16 oz. bottle of Italian dressing
- 4 T lemon juice
- 1 T balsamic vinegar
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
Instructions
- Cook your pasta noodles. Let them cool.
- Peel whichever vegetables you want to. I usually only peel the eggplant and keep the skin on the others.
- In a pan over medium heat, add the butter and corn. When all of the butter melts, mix it with the corn. Let the pan sit over the heat so that it has the chance to char. Stir it every couple of minutes and stop cooking with the corn because brown and charred, about 10 minutes.
- Dice the zuchinni, yellow squash, and eggplant. Add it to a large bowl with olive oil, salt, and pepper. Make sure everything is mixed and coated.
- In a large pan over medium heat, cook the zucchini, yellow squash, and eggplant until its charred. Like the corn, don't stir it too often. This should take about 10-15 minutes.
- Add all of the pasta salad ingredients to a large bowl.
- In a separate bowl, add all of the pasta salad dressing ingredients and whisk together. Add the dressing to the big bowl of pasta salad and combine thoroughly.
- Let chill and serve.