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Recipe Summary

Yield:
9 (2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl; stir well. Add tomato and onion. Set aside.

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  • Cook pasta according to package directions; drain and add to tomato mixture. Toss well; cover and set aside.

  • Arrange zucchini and squash slices on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 10 minutes on each side or until golden.

  • Cut zucchini and squash into 1-inch pieces. Add zucchini, squash, cheese, basil, and olives to pasta mixture; toss well. Cover and chill thoroughly.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

249 calories; calories from fat 29%; fat 8g; saturated fat 3.5g; mono fat 2.8g; poly fat 0.5g; protein 13.6g; carbohydrates 32.3g; fiber 0g; cholesterol 18mg; iron 0mg; sodium 314mg; calcium 0mg.
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