I made this for Memorial Day and it was a popular dish. I added grape tomatoes and fresh basil. The squash with the fresh herbs was really tasty. Will make again.
Extremely enjoyable!! I really loved the roasted veggie flavors!! I of course had to add a few cloves of chopped garlic to roast w/the squash. This is so versitile as well, I thought it was delish cold and warm!!
amazing salad! So light and fresh. It has made it in to the rotation
I made this for our open house. Because we were prepping so much food I roasted the squash the night before in the oven and put in the fridge. Added it the next morning to the cooked pasta and the rest and it was delicious. Nice change to the typical italian pasta salad with brocolli, red pepper, and olive.
served this at a bbq. easy to throw together and nice presentation. i doubled the olives and still wish there were more - will add more next time.
EXCELLENT pasta dish -- even the kids LOVED it! Left out the olives, broiled the veggies, and didn't have champagne vinegar, so used 2T champagne and 2T white vinegar and worked like a charm! Appropriate for every day as well as for entertaining!
Amazing summer salad, and a great way to use the abundance of squash and zucchini from the garden! I added eggplant to the mix as well, which gave it an extra layer of flavors. This is definitely a keeper - stores well for leftover lunches, too!