Squid and Ring Pasta Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 medium yellow squash, seeds removed, skin left on cut into 1/4 inch dice
  • 8 ounces pasta, preferably little "ring" circle pasta or else rotini
  • 4 ripe plum tomatoes, seeded and cut into 1/4 inch dice
  • 1/3 cup or so mustard vinaigrette (2 teaspoons mustard, 1 tablespoon red wine vinegar and 1/3 cup olive oil, whisked together)
  • Olive oil
  • 3/4 pound cleaned squid, bodies cut into 1/4 inch rings; tentacles, split lengthwise into strips
  • 1 teaspoon minced garlic
  • Salt and pepper
Directions
  • Bring lots of water to a boil. Set diced squash in a sieve; plunge sieve in boiling water and blanch the squash for a minute. Remove blanched squash, pat dry and add to a mixing bowl. Add the pasta to the boiling water and cook until al dente. When done, drain, refresh under cold water and pat dry.

  • Meanwhile add diced tomatoes to the mixing bowl with the squash and add the vinaigrette.

  • In a nonstick skillet add a little bit of olive oil. Add the squid and saute just for a minute or until rings turn opaque (don't cook longer than 2 minutes or they will turn tough) When they squid rings turn opaque, add the garlic, saute for a few seconds and remove from heat.

  • When pasta is done, drain and run under cold water to stop the cooking; dry and add to mixing bowl. Add the squid with olive oil and garlic and toss all of the ingredients together. Season to taste with salt and pepper.


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