Trottole Pasta with Summer Squash and Feta

by Michelle on July 26, 2017

I love a good pasta salad. It’s easy to prepare, is a filling side dish at barbecues and parties and can be customized to  whatever you happen to have in the fridge or the garden, especially during the summer months. The one thing that really makes a pasta salad stand out is the type of pasta you use. This is where you need to go beyond the elbow shaped “macaroni” salads of yesteryear (heavy on the tuna and mayo, no doubt) and branch out to a more sophisticated spiral. One of my favorite types of pasta to use is trottole. It’s pretty and hearty and makes whatever dish it’s used in look vibrant and appealing. I love the combination of feta, red onion and tomato in a salad like this one, but on the day I was making pasta salad for a party, I didn’t have any tomato. Alas, I did have an abundance of squash from the farmers market, so I decided to saute some up, throw in some kalamata olives for extra saltiness and then douse the whole thing in crumbled feta and olive oil. Yum, yum, yum! My guests raved about the flavor as I reveled in how easy it was to throw together. File this one away for your next party. Your guests won’t be disappointed!

Note: As with most of the salads I make, I rarely measure out ingredients. I mean, can you really go wrong with adding extra cheese? Start with these quantities and then add more to taste. If you aren’t serving it right away, the pasta tends to absorb the feta and olive oil when it’s in the fridge, so toss in another handful of cheese and give it another drizzle of olive oil before serving.

trottolewithsummersquashandfeta

Trottole Pasta with Summer Squash and Feta

1 box of trottole-shaped pasta

2 medium summer squash (use yellow and green for added color) cubed

1/4 of a red onion, sliced thin

1/4 cup of kalamata olives, pitted and sliced

1/4 cup crumbled feta

Olive oil

Salt

Pepper

Boil the pasta according to package directions. Meanwhile, cube the squash, add a little oil to a skillet and saute until tender. When the pasta is done and drained, add it to a large bowl. Add the cooked squash, the feta, red onion and olives. Drizzle with olive oil and season with salt and pepper to taste. Let sit for 10 minutes before serving to allow the flavors to meld, or refrigerate and serve later, adding more feta and olive oil as needed.

 

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