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Here's a great way to use summer's abundant squashes. Toasted pine nuts and briny kalamata olives make this pasta salad a standout.

This Story Originally Appeared On sunset.com

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Credit: Leo Gong; Styling: Dan Becker

Recipe Summary test

total:
1 hr 15 mins
Yield:
Makes 15 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).

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  • Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.

  • Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl.

  • With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.

  • Note: Nutritional analysis is per 1-cup serving.

Chef's Notes

Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.

Nutrition Facts

207 calories; calories from fat 41%; protein 5.1g; fat 9.5g; saturated fat 1.3g; carbohydrates 26g; fiber 1.4g; sodium 212mg.
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