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Summer Squash and Pasta Salad

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Pillsbury Kitchens
Updated Jan 31, 2011
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Enjoy this tasty squash and pasta salad - a delicious side dish.

Summer Squash and Pasta Salad

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Ingredients 12
  • Servings 8
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Ingredients

Salad

  • 5 1/2 oz. (2 cups) uncooked bow tie pasta (farfalle)
  • 1 cup sliced zucchini
  • 1 cup sliced yellow summer squash
  • 1/4 cup chopped green onions
  • 1/4 cup sliced radishes

Dressing

  • 1/4 cup red wine vinegar or cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh marjoram or 3/4 teaspoon dried marjoram leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon chopped garlic in water (from 4.5-oz. jar)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
  • Step 
    2
    Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour to blend flavors.
  • Step 
    3
    Just before serving, in large bowl, combine cooked pasta and all salad ingredients. Pour dressing over salad; toss gently to mix.

Nutrition

130 Calories
5g Total Fat
3g Protein
17g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 2/3 Cup
Calories
130
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
35mg
1%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
4%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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