Squash Pasta Salad

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  • 1 Lb. spaghetti noodles
  • 1 Tbsp. olive oil
  • 4 Tbsp. minced garlic
  • 2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 yellow summer squash
  • 1 small zucchini
  • 2 Roma tomatoes
  • 3 chicken breasts, skinless and boneless


  1. In medium saucepan, cook pasta noodles according to package instructions. Drain and rinse with cool water.  Drizzle with 1-2 Tbsp olive oil once chilled.
  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.
  3. Dice the yellow summer squash and the zucchini and add to the garlic mixture.  Saute for 2-3 minutes.
  4. Add tomatoes and sauté for 1 – 2 minutes. 
  5. Add vegetable mixture to the cooked pasta.
  6. Chill the summer squash pasta salad for at least 2 hours in the fridge, if you wish to eat it chilled. 
  7. Grill chicken breasts over medium-high heat for 6-8 minutes on each side, or until no longer pink in the middle.
  8. Cut chicken into bite size pieces and add to pasta mixture. 
  9. Serve chilled. 

Cooking With Crevolyn
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