- Level: Easy
- Total: 50 min
- Prep: 40 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 382 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 307 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 9 grams
- Sugar
- 6 grams
Ingredients
Salad:
1 pound farfalle pasta
Freshly ground black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves
Dressing:
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
Directions
- Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.
- For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.
- Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.
