Squash and Pasta Salad

Different and tasty


  • 3 cups coarsely chopped yellow summer squash
  • 3 cups rigatoni
  • 2 cups cherry tomato halves
  • 1/2 cup fresh basil leaves
  • Ad
  • 1/4 cup olive oil
  • 2 large cloves garlic, mashed
  • 3 Tbsp. wine vinegar
  • salt and pepper, to taste
  • 1/4 cup Parmesan cheese


Steam squash in steamer just until tender-crisp. Cool. Cook rigatoni using package directions just enough until tender, rinse with cold water and drain. Mix squash, rigatoni, tomatoes and basil in salad bowl. Drizzle mixture of olive oil, garlic, vinegar and salt and pepper over salad. Ad cheese; toss lightly. Serve at room temperature.

By Robin from Washington, IA


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