Cook pasta according to package directions, omitting salt and fat. Drain.
While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.
Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.
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We loved this dish. So easy and flexible. The only grocery store in our vacation spot didn't have yellow squash, but did have zucchini, so I used 1 lb of zucchini and 2 baby bok choy brought from home. Delicious! I also used Himalayan salt instead of kosher salt and a mix of tomatoes. My husband said that this recipe was a keeper. I agree.
I really enjoyed this recipe. I prepped the veggies earlier in the day to save time when it came to dinner. I also ended up sauteing the vegetable mixture for just a few minutes on high heat after it marinated to add some warmth to the dish. You could easily serve this as a healthier alternative to a pasta salad to share at picnics or parties in the summer. I will definitely be making this dish all summer!
This is really good. I agree the pasta needs to be hot. I boiled my squash and zucchini for the last few minutes in with the pasta, while the tomatoe onion spice mix chilled in the frig. It made a great meal. It seems elegant yet it isn't fancy. I swapped a bit of gorgonzola for my cheese and ate every bite. I really liked the mixture of flavors and wouldn't change it much, but did taste it to get the balance of flavors just right.
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