One of my favorite parts about summer in Michigan is squash season. Boil it, broil it, grill it, roast it, bake it, saute it, steam it…I wait not only for the warm weather of summer, but for the squash. And this Greek-Style Pasta Salad with Summer Squash showcases the best of this summer vegetable.
My own garden hasn’t yielded any squash yet, so I couldn’t resist stocking up at the local farmer’s market as soon as they started appearing.
I’m notorious for being a little overzealous with my squash purchases, and much like bananas, they end up going bad before I ever get to eat them. So I had to jump right in, and use them. What to do? Hack them up, roast ’em, and figure out how to incorporate them into one of my other summer favorites: pasta salad. Yum!
One of my biggest hang ups about the pasta salads at every summer bbq is that they are loaded with gluten. And the ones that are gluten free tend to be…well…not so great. Finding pasta that is gluten free, and doesn’t suck, is like striking gold. As gluten free lifestyles have become more mainstream, no-wheat pastas have gotten better.
My favorite noods these days come from Banza. Made from chickpeas, their pastas are higher in protein and fiber than regular pastas, and thus have a lower net carb count as well. Win. Win. Win.
Making all these sweet treats requires some healthy eating to balance it all out. For as healthy as this recipe is, it’s so good, you might just want a second helping.
Take this dish to your next picnic, potluck, or party, and your guests will thank you.
Try pairing this dish with…
If you’re looking for a sweet treat to take along with it, give my Best Ever Gluten Free Banana Bread a try. Serve it alongside some vanilla ice cream and you’ll be in heaven.
Greek-Style Pasta Salad with Summer Squash
Equipment
- Cookie sheet (small)
- Cookie sheet (large)
- Large pot
- Colander
Ingredients
- 16 oz Banza Rotini
- 2 heads Garlic
- 1/4 tsp Olive Oil
- 4 Roma tomatoes
- 1 Large Zucchini, halved and sliced into 1/2 inch slices
- 1 Large Yellow squash, halved and sliced in 1/2 inch slices
- Salt and Pepper
- 1/2 Bottle Gluten Free greek dressing
- 1 cup Feta cheese
Instructions
Roast Garlic
- Preheat oven to 400 degrees.
- Lay a piece of aluminum foil on a small cookie sheet big enough to create an envelope for your garlic.
- Trim the top off of the head of garlic.
- Drizzle the tops of the exposed heads with olive oil.
- Enclose the garlic cloves in the foil envelope and roast for 40-45 minutes until the cloves are golden and soft. Remove and set aside.
Roast Veggies
*This step can be done at the same time as roasting the garlic to cut down on cooking time-just know that you’ll probably pull the veggies out of the oven before the garlic is finished.*
- Keep oven at 400 degrees.
- Grease a cookie sheet with olive oil.
- Lay zucchini, squash, and tomatoes in a single layer.
- Salt and pepper the tops.
- Roast for 30-40 minutes, until veggies are slightly wilted, but not soggy.
- Remove and set aside.
Pasta
- Bring a large pot of well-salted water to a boil.
- Add pasta, and cook according to package directions.
To serve hot:
- Combine the roasted garlic cloves, roasted veggies, and pasta.
- Toss with gluten free greek dressing.
- Top with feta cheese.
- Serve immediately.
To serve cold:
- Rinse the pasta in a colander under cold running water.
- Drain.
- Combine the roasted garlic cloves, roasted veggies, and pasta.
- Toss with gluten free greek dressing
- Top with feta cheese.
- Refrigerate for 4 hours or overnight, and serve.
