Summer Squash Pasta Salad


A most delicious pasta dish!


Summer Squash Pasta Salad

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 20 minutes


  • 1 lb. spaghetti noodles ($.97)  Use rice noodles for a gluten free meal!
  • 1 Tbsp olive oil ($.10)
  • 4 cloves garlic ($.15)
  • 2 Tbsp olive oil ($.20)
  • 2 Tbsp red wine vinegar ($.10)
  • 1 yellow summer squash (free from the garden)
  • 1 small zucchini ($.50) On sale for $.88/lb last week
  • 3 stems of cherry tomatoes (free from the garden)
  • Handful of fresh basil leaves (free from the garden)
  • Handful of fresh parsley leaves (free from the garden)
  • 3 chicken breasts ($2.03) Used $1 coupon when on sale for $1.99/lb! This same “$1 off Tyson fresh chicken” coupon was also in this week’s newspaper insert!
  • 4 slices of French bread ($.50)
  • 2 Tbsp margarine ($.10)
  • Garlic salt (free!) Used $.50 coupon, doubled, when on sale for $1
  • Optional: Sprinkle 1-2 Tbsp of parmesan cheese on each serving!


  • In medium saucepan, cook pasta noodles according to package instructions. Drain and rinse with cool water (if you wish to serve this chilled!…although it can be served warm or cold.) Drizzle with 1-2 Tbsp olive oil once chilled.


  • Meanwhile, saute garlic in olive oil and red wine vinegar until garlic begins to golden (about 1-2 minutes).  Add a few dashes of salt and pepper too.


  • Dice the yellow summer squash and the zucchini and saute for 2-3 minutes.


  • Chop and add fresh basil and parsley to the skillet.  Saute with squash for 2-3 minutes.


  • Slice each cherry tomato in half.  Toss into the skillet and saute for about 1 minute….or until…


  • Once the tomatoes skin has STARTED to peel away, they will be ready!  Remove from heat immediately.


  • Toss cooked noodles with olive oil (as mentioned in #1).  Add sauteed vegetables and toss.


  • Chill the summer squash pasta salad for at least 2 hours in the fridge, if you wish to eat it chilled.  Toss in parmesan cheese if you wish, or add to each individual serving.
  • Grill chicken breasts for 6-8 minutes on each side, or until no longer pink in the middle.
  • Prepare french loaf with butter and garlic salt and toast in the oven for 10 minutes, or until butter melts.
  • Serve Summer Squash Pasta with Grilled Chicken Breast and Garlic Bread.

Cost $4.65

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This looks and sounds fantastic. I bet it would even be delicious served hot with the chicken cut up like a pasta dish.

That looks FABULOUS!!! I’m definitely going to try this… Wish I had planted parsley & basil this year. Last year I had so much a lot went to waste, so I didn’t do any this year (just mint, rosemary, and thyme). Figures – just my luck. LOL

This was fabulous! I made a few tweaks (I think I”m physically incapable of following a recipe to the letter-) I used bow tie pasta, cilantro instead of basil, didn’t have any tomatoes so left them out, then at the end added extra salt and garlic salt, plus some butter. even my 16 month old ate it!

Here is my favorite recipe for using our annual summer squash bounty. It is traditionally a side dish, but I love to add 2 cups diced chicken to make it a main dish casserole instead.

Summer Squash Casserole

6 cups sliced summer squash
1 diced onion
1 cup shredded carrot
1 can 98% fat free cream of chicken soup
1 cup lite sour cream
1 8 oz. package pepperidge farms herb stuffing mix
1 stick of butter or margarine melted

Place squash and onion in a pot of boiling water and cook for 5 minutes. Drain. Combine carrot, soup, and sour cream in a large bowl. Fold in squash and onion mix. In a seperate bowl combine butter and stuffing mix. Pat half the stuffing mixture into the bottom of a 9X13 pan. Top with squash mixture (and chicken if using). Top the squash with remaining stuffing mixture. Bake at 350 for 30 minutes.

This is insanely good! it’s the only way my kids will eat summer squash. It’s also a great dish to bring to pot luck suppers.