Summer Squash & Kale Pasta Salad
This cold pasta salad is filled with veggies, easy to make, and is the perfect lunch on a hot summer day!
Ingredients
3-4 medium sized summer squash
4 servings whole wheat, "bite-size" pasta (rotini, penne, macaroni, etc.)
4-5 large leaves of kale (~3 cups)
5 oz cherry tomatoes
1 can or 1 1/2 cups large black olives
1 can quartered artichoke hearts
4 TBSP dijon mustard
4 TBSP white wine vinegar
2 cloves garlic, minced
1.5 TBSP olive oil
Salt, pepper, and seasoning of your choice
Directions
Preheat your oven to 450℉ and put a medium pot of water on the stove for your pasta
Wash your summer squash and cut it into 1/4" slices. Then, cut those slices in half so you are left with a half-moon shape. Place in a single layer on a baking sheet lined with a silicon baking mat or oil the pan so the squash doesn't stick. Season with salt, pepper, and seasoning of your choice. My favorite at the moment is a lemon pepper mix.
Place in the preheated oven and bake until soft, ~25 minutes, flipping once halfway through.
By this time, your water should be boiling. Add pasta and cook according to package directions.
While your squash and pasta cooks, wash your kale and tear into bite size pieces. Place everything into a large bowl.
Next, make the dressing by adding the dijon mustard, vinegar, minced garlic, olive oil, and another pinch of salt and pepper, into a small bowl and whisk together. Massage dressing into the kale for 1-2 minutes, until kale is softened.
Wash and slice your cherry tomatoes, drain and slice your olives, and drain the artichoke hearts. Add all ingredients to the bowl with your kale.
Once it's finished cooking, drain the pasta and add to the bowl. Lastly, add the cooked squash and stir well to mix everything together.
Let cool in fridge for at least 2 hours before serving.
Makes: 4 servings
Nutritional information: 447 Calories / 14.6 g P / 63.5 g C / 16.2 g F
Notes/Tips: For an extra boost of protein, use a bean pasta like this one from Trader Joe's.
xo
Courtney
