Name: Summer Squash Pasta Salad with Chimichurri Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Ingredients: 3 cloves garlic, peeled; 1 cup fresh flat-leaf parsley leaves, plus more for garnish; 1/2 cup extra-virgin olive oil; 1/4 cup fresh oregano leaves; 1 tablespoon white wine vinegar; 1 tablespoon fresh lemon juice (from about 1 small lemon); 1/4 teaspoon crushed red pepper; Kosher salt and freshly ground black pepper; Kosher salt; 8 ounces bow-tie pasta; 1 small zucchini squash, cut into half-moon slices; 1 small yellow summer squash, cut into half-moon slices; 1 pint cherry tomatoes, halved; Half of a 4-ounce block feta, crumbled; Freshly ground black pepper

Directions

For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside.
For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl.
Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley.

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Summer Squash Pasta Salad with Chimichurri Vinaigrette

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