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Dinner: Summer Harvest Pasta Salad

Serves 6 to 8
Dinner: Summer Harvest Pasta Salad


1 medium zucchini, cut into 1/2-inch pieces
1 medium yellow squash, cut into 1/2-inch pieces
1 red bell pepper, stem and seeds removed, cut into 1/2-inch pieces
1/2 medium red onion, cut into 1/2-inch pieces
2 medium carrots, peeled and sliced into thin rounds
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
8 ounces whole wheat penne pasta
2 garlic cloves, minced or grated
1 lemon
2 cups shredded kale
1/2 cup freshly grated parmesan cheese
1/4 cup fresh basil, cut into thin ribbons


Preheat the oven to 400°F. Arrange the chopped vegetables (not the kale) on two baking sheets lined with parchment or silicone liners. Drizzle with 2 tablespoons of the olive oil and season with 1 teaspoon of salt and the black pepper. Bake for 20 to 25 minutes, or until tender, stirring once during the baking time. Remove from oven and set vegetables aside to cool. To cook the pasta, fill a large pot 2/3 of the way with water. Place a lid on it and bring it to a boil over high heat. When boiling, add 2 teaspoons of salt and the pasta; stir. Cook to al dente, about 8 to 10 minutes. Strain pasta and chill. To the empty pasta pot, add 1/4 cup of olive oil, the garlic and the zest of the lemon. Cook over low heat for 2 minutes. Add the juice of the lemon and the kale. Cook over medium-low for 3 to 4 minutes until the kale is tender. Remove from heat. Stir in the pasta, vegetables and 1/4 cup of the parmesan cheese. Chill until serving. Garnish with the remaining 1/4 cup parmesan cheese and the basil. If desired, serve with grilled chicken. *Note: this pasta can be made with other fresh vegetables you might have in your garden or refrigerator: eggplant, broccoli, cauliflower, asparagus, mushrooms, etc.