Summer Squash Pasta Salad

Total prep & cook time 25-30 minutes

Ingredients

1 box penne pasta

1 cucumber, chopped in half moons

2 bell peppers, chopped

1 zucchini, chopped in half moons

1 yellow squash, chopped in half moons

1 C kalamata olives, pitted

4 oz feta cheese, crumbled

5-6 leaves of basil, chopped

1/3 C red wine vinegar

1/2 C olive oil

2 tsp oregano

salt and pepper to taste

Directions

1. Make pasta according to box directions, boil in a large pot of water for 8-10 minutes until al dente.

2. While the pasta is cooking, chop all the vegetables and add to a large bowl. Add the crumbled feta cheese and basil, mix everything together.

3. Once the pasta is done, drain in a colander, allow to cool for few minutes, then add to the large bowl of veggies. Add the vinegar, olive oil, oregano, salt and pepper. Enjoy right away, or allow the flavors to blend for a few hours or overnight. If needed, add more oil and vinegar.

Alternative Ingredients

• Use other type of pasta such as rotini, gluten free, chickpea pasta, etc., follow directions on box.

• Swap vegetables if there is something else you prefer, ideas such as carrots, whole cherry tomatoes, pickled onions, banana peppers, and more!

• Use other cheese types such as goat cheese, parmesan, mozzarella balls, or a plant alternative.

• Instead of basil, try parsley to garnish.

Making a meal

Make this a full meal by adding a protein such as grilled chicken, steak, tofu, tempeh, or beans.