Grilled Yellow Squash and Zucchini Pasta Salad

Grilled Yellow Squash and Zucchini Pasta Salad
Photo by Leo Gong


  • 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
  • 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
  • ¼ to 1/2 cup toasted pine nuts
  • 16 ounces farfalle (bowtie) pasta
  • 2 tablespoons Champagne vinegar
  • ½ cup olive oil, divided
  • Salt
  • + 3 more ingredients
    • 2 tablespoons chopped fresh oregano
    • ¼ cup chopped pitted kalamata olives
    • About ½ tsp. freshly ground black pepper

1. 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). 2. Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above ...

View full recipe at My Recipes


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