Summer Squash Pasta Salad

by Erin, The $5 Dinner Mom on July 16, 2009

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A most delicious pasta dish!

Ingredients
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!

Directions
1. 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.

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2. 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.

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

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

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

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

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

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8.  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.

9.  Grill chicken breasts for 6-8 minutes on each side, or until no longer pink in the middle.

10. Prepare french loaf with butter and garlic salt and toast in the oven for 10 minutes, or until butter melts.

11. Serve Summer Squash Pasta with Grilled Chicken Breast and Garlic Bread.

Cost $4.65

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{ 15 comments… read them below or add one }

Alea July 16, 2009 at 6:25 pm

Yum, this looks great! And I have all of the ingredients on hand (including rice pasta).

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Abigail's Mommy July 16, 2009 at 6:36 pm

Thank God for your garden to keep the cost down!

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wanda July 16, 2009 at 6:57 pm

Oh my….licking the screen good!

I’m making this little bit of fantastic-ness very soon!

Thanks.

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Marisa July 16, 2009 at 7:40 pm

Yum! I have most of those ingredients in my garden!

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Tosha July 16, 2009 at 8:09 pm

MMMMM! Looks so good! Cant wait to try this, maybe tomorrow…

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Amanda July 16, 2009 at 8:14 pm

OMG, I made almost the exact same dinner last night, check it out: http://copingwithfrugality.blogspot.com/2009/07/garden-veggie-pasta-salad.html

Great minds thing alike :)

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Nicola July 16, 2009 at 10:37 pm

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

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Andrea July 16, 2009 at 10:48 pm

That looks SO good. I’m hungry, and I should be headed to bed now!

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Melinda July 17, 2009 at 3:56 pm

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

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Nicole July 18, 2009 at 7:58 pm

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!

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Mandie July 20, 2009 at 9:28 pm

WOW, that looks soooo yummy!!!! I am really hungry now, lol. You are a very frugal shopper, so rare these days. Your blog is great!

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Roni July 20, 2009 at 10:27 pm

Looks great! Glad you found me cause now I found you. :)

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ure July 21, 2009 at 8:27 am

Have to try this recipe very soon. Looks and sounds fantastic.

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kim July 22, 2009 at 5:32 pm

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.

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Caitlin July 1, 2010 at 5:01 pm

We made this today!

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