Squash is about to explode for the season. What are you doing with yours? Over here, we're making this spring pasta salad full of yellow zucchini & green zucchini! This is great for a hearty side dish or main, but I must say that it is amazing next to some barbecue!
1 lb Pasta
2 Small Yellow Zucchini or Yellow Squash
1 Large Green Zucchini
4 Cloves of Garlic
1 Small Red Onion
½ Cup Fresh Basil
1 ½ Tablespoons of Grain Mustard
½ Cup Olive Oil
¼ Cup Apple Cider Vinegar
Salt/Pepper to Taste
¼ Tsp Red Pepper Flakes
¼ Tsp Smoked Paprika
¼ Tsp Celery Seed
½ Cup Radish Sprouts
½ tsp-1 tsp Honey (Optional)
¼ Cup Parmesan
1 Small Bell Pepper
Heavily salt your water (about 5 cups)
Cook pasta until al dente. Depending on the pasta this could be between 4 minutes (fresh pasta) and 15 minutes (dry pasta)
Thinly slice all zucchini. I like to slice them in quarters.
Finely dice garlic
Finely dice onion
Dice bell pepper
Chiffonade or chop basil
Combine mustard, olive oil, vinegar, paprika, garlic, red pepper flakes, celery seed, salt/pepper & honey for the vinaigrette.
In a large frying pan, sautee zucchini lightly for about two minutes
Sautee peppers & onions lightly, for about two minutes
Add zucchini, onion & peppers to vinaigrette.
Toss together with basil, parmesan & pasta
Chill for 30 minutes to an hour
Add radish shoots when chilled, then enjoy.
If you make zucchini noodles, there is no need to sautee the zucchini