| Level: | Easy |
| Total: | 50 min |
| Prep: | 40 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound farfalle pasta
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 yellow squash, sliced into 1/4-inch thick discs
- 1 zucchini squash, sliced into 1/4-inch thick discs
- 1 cup diced sun-dried tomatoes
- 1 cup packed fresh basil leaves
- 1/2 cup fresh packed parsley leaves
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
- 1 teaspoon stone ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.
- For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.
- Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.
Nutrition Facts
| Calories | 382 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 307 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 9 grams |
| Sugar | 6 grams |
Reviews
It was a hit .I roasted the squash and some cherry tomatoes, cauliflower and broccoli. Basically what ever was in my fridge. then I blanched some green beans, I added some fresh mozzarella cubed at the end. I also double salad dressing as others had recommended.
The dressing is too garlicky. Unfortunate. I used a mandolin to julienne the squash, and it was a perfect fit.
Raw squash was good in this, but thought the salad was a bit plain.
Best pasta salad I’ve ever made!! I come back to it again and again. I do add some Kalamata olives, artichoke heart, and roasted bell peppers.
I was looking for something to replace my standby pasta salad recipe, which used bottled Italian dressing. This has so much more flavor and a prettier, more sophisticated presentation. I did blanch my zucchini and yellow squash rounds as was suggested and it worked well. Other than that I followed the recipe exactly. I recommend adding more dressing just before serving if making ahead, as it does get absorbed while in the fridge.
This was great, and very easy. I cooked ahead of time and put it in the fridge for a couple of hours. I did as others suggested and blanched the zucchini and squash. I also only used half the pasta, so it would have more veggies. I threw the leftovers on lettuce the next day with a little albacore tuna and it made a great lunch.
This recipe is light and tasty! I don’t like raw vegetable tastes so I salted the squash disks, let them sit for a while, and rinse them. It’s really delicious!!
I have a friend I cook for who cannot have any added salt in her diet. This recipe is good, but because I can’t add salt to cook the farfalle, I add lemon juice to the water to boil. She has to take out the sundried tomatoes, but I leave them in big enough pieces that I can serve it to the rest of us with and she politely removes them.
Everyone loved this–I agree the sundried tomatoes make the dish. I doubled the dressing like on e reviewer and that was really helpful. I had to cook the squash–I like raw vegetables but not raw squash. I sauteed it in a pan for a bit before I put it in the pasta and then it got a bit softer sitting in the hot pasta. This was a hit and I really wasn’t expecting it to be.
I made it without the squash and with asparagus (boiled for one minute and halved salad tomatoes. Took it to a BBQ and turned out well.