Grilled Yellow Squash and Zucchini Pasta Salad

By Danny

Pasta Salad Perfect For Summer

Michael has been itching to make some pasta, so I suggested he make this pasta salad recipe I found in the latest issue of Sunset Magazine. The flavor combinations really work in this recipe, but it definitely needed salt to bring those flavors out (the recipe doesn't specify how much salt to add!!) I would definitely add about half a tablespoon of salt. Michael also thought that adding some pancetta would really help the recipe out.

recipe after the jump...

Grilled Yellow Squash and Zucchini Pasta Salad

16 oz. Farfalle Pasta
1 lb. Yellow Summer Squash, cut into 1-in. chunks
1 lb. Zucchini, halved lengthwise and cut into 1-in. chunks
1/2 cup olive oil, divided
1/2 tablespoon of salt (my addition)
2 tbsp. champagne vinegar
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh oregano
1/2 cup toasted pine nuts
1/4 cup chopped pitted kalamata olives (Michael also said that it might be better to leave the olives whole)

Cook pasta in a large pot of boiling water until tender, 9 to 12 minutes. Drain and rinse under cold water. Grill vegetables on grill by brushing with olive oil and sprinkle with salt and pepper. Whisk together the remaining olive oil, vinegar, salt and pepper in a small bowl. In a large bowl toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and season with salt and pepper to taste. Enjoy!