Meatless Monday: Pasta Squash Salad

This is a very good and very quick salad to make on a “Meatless Monday”. I actually make this all the time. I just like eating all the layers of flavor in it. You will too. It takes no time to make, but you might make the dressing the day before to meld the flavors and then put it together about an hour before to enthuse the pasta, salad greens and squash with the lovely dressing. I used some of our home grown green leafy, cucumber and zucchini in this version. Oh my, it is all good!

Pasta Squash Salad

1 1/2 C dry penne pasta
Cook according to package directions and cool. Toss with a very little olive oil to keep from sticking.

Then add:
1 medium cucumber
1 medium yellow squash
1 medium zucchini
Halve and thinly slice. No need to peel.

Add:
1/2 red bell pepper, diced
1/2 C black olives, sliced
2 scallions, thinly sliced, or red onion would be delightful
Some green and red leaf lettuce (probably 2-3 C), torn into bite size bits. (You could actually add your favourite kind of green and red leafy things here.)
Something herby. I added some basil I had laying around to be used.
Toss all of this really well then add a dressing like this:

Dressing:
Equal parts sugar/vinegar/oil (your choice of 1/3 C each)
3/4-1 tsp sea salt
1/2-3/4 tsp freshly ground black pepper
This is the classic dressing for home cooks throughout the South, adding just a little bit more makes this dressing special.
Add some mustard, garlic and onion. I added aioli garlic mustard, garlic and onion powder to my liking.
Whisk the dressing very well and let sit for at least an hour. Adjust the taste and whisk again.

Toss the salad and the dressing together and serve.
Makes 6-8 servings.

When you want to put this away, if you have any left, drain the dressing and keep the salad and the dressing separate until next time.

Tags: cooking, cooking wisdom, Food, Frugality, Recipe, Recipes, Teaching