Grilled Yellow Squash and Zucchini Pasta Salad Here's a great way to

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Drain and rinse under cold water. Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper. Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella.

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Add the pasta to a large salad or mixing bowl. Pour in the dressing and toss to coat. Add the zucchini and squash, onion, parsley (if using), nuts, olives, feta cheese and Parmesan cheese. Stir to combine. Taste and add more salt and/or pepper if needed. Serve immediately at room temperature or refrigerate for later use.

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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.

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Cook pasta according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl. Grill zucchini, yellow squash, pattypan squash, and fennel bulb, covered, over medium 8 to 10 minutes or until tender and browned in places, turning occasionally. Let squash cool slightly and coarsely chop.

Roasted Tomato Zucchini Squash Pasta Salad

Slice squash and zucchini into half moons. Arrange in steamer over boiling water. Cover and steam for a minute, then place in cold water to stop cooking. Drain well. Cut tomatoes in half. Combine squash, zucchini and tomatoes in large bowl. Mix other ingredients in small bowl and pour over vegetables. Toss to coat.

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Cut the zucchini half way through (only to the center) lengthwise. Put the half cut zucchini on the spiralizer and spiralize into noodles. Repeat for the other zucchini. Chop all the vegetables. Combine the vegetables and the spiralized zucchini in a large bowl. Pour the dressing over the ingredients and stir well.

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While the pasta is cooking, heat a skillet over medium-low heat. Add the nuts with 1 tablespoon of butter. Toss and stir them until they are coated (about 2-3 minutes). 1/4 cup pine nuts (or other crushed nuts such as cashews), 5 tbsp unsalted butter. Heat a skillet over medium heat and add the rest of the butter.

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Heat a grill pan (or cook over a charcoal grill, see notes*) to medium high heat. Brush both sides of your squash slices with 2 tablespoons of oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook squash in a single layer on the hot grill pan for 4 minutes on each side, or until tender. Set aside.

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Cook pasta according to package directions, drain and set aside to cool. While the pasta cooks, combine all the ingredients for the dressing in a bowl and whisk well. In a large bowl, combine the cooled pasta with the remaining pasta salad ingredients. Refrigerate until ready to serve. Before serving, add the dressing and toss well to combine.

Grilled Yellow Squash and Zucchini Pasta Salad Here's a great way to

Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours. Test Kitchen tips. This salad is really versatile. Mix and match your favorite veggies-you'll need about 9 cups total.

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Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the whole cherry tomatoes and sliced zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer (or as close to a single layer as possible).

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Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside. Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.

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Cook the penne according to package instructions. Drain the pasta in a colander and rinse with cold water. Combine the tomatoes, zucchini, squash, pasta, green beans, arugula, red onions, chives and Parmesan in a large bowl. Toss in the white balsamic vinegar and 1 tablespoon olive oil. Season with the remaining salt and pepper.

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Step 2. When zucchini is almost done, cook pasta according to package directions until al dente; drain. Step 3. In a large bowl, combine lemon juice, tahini, garlic, the remaining 6 tablespoons of oil and 3 tablespoons of water; season with salt and pepper and whisk until well blended. Step 4.

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Place pasta in a large bowl with cherry tomatoes, zucchini, squash, bell pepper, onion, and corn. Set aside. In a bowl, add olive oil, vinegar, Italian seasoning, salt, garlic powder, pepper, and red pepper flakes. Whisk to combine. Pour over pasta salad ingredients and toss until evenly coated.

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Add the shallots to the skillet with oil and cook over medium-high heat until softened, 2-3 minutes. Add crushed red pepper flakes (if using) and half the zucchini. Season with salt and pepper and cook until beginning to soften, 6-8 minutes. Add the remaining zucchini and capers and season again with salt and pepper.