Roasted Tomato Basil Soup These flavors are at their best when the few, but amazing, ingredients come in from the garden. Be sure to thoroughly run the salt-soaked zucchini and squash under cold water for at least several minutes to ensure you get the salt off. Recipe Rating It’s also the perfect salad for any buffet or potluck. Red kidney beans or black beans would add even more color and health benefits to this already-colorful and nutritious salad. Olives are good for overall health, especially the heart. What to Serve a Zucchini and Squash Salad With Whether or not to add a starch is up to you, but it’s not necessary. This dish is literally brimming with fresh garden flavors. I’ve always enjoyed eating colorful salads because I understand that the more color it has the more nutrients there are. So I had to order a new one that I like even more. Required fields are marked *. Fresh tomatoes and herbs brighten the salad and add even more nutritional value. Zucchini and Summer Squash Salad is an H2FaL summer favorite, for sure! A true H2FaL favorite salad! Come join us on this joyous culinary ride. Meanwhile, heat a large skillet over medium-high heat. Spoon sauce over hot linguini. I add it because I not only like the way it looks but also the fact that it tastes even better. Cook, stirring often, for 2 minutes. Mix and match your favorite veggies–you'll need about 9 cups total–for a custom salad. Drizzle the remaining 1 tablespoon oil over the zucchini and squash and season with a few grinds of black pepper. I like to use cherry or grape tomatoes because they require less slicing. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Come join us on this joyous culinary ride. It’s a beautiful salad, too. Put your vegetables in a mixing bowl and add the chickpeas, olives, and basil. This is a very straightforward recipe and easy to do. Some of them include vitamins A, B6, and C. It also has folate, magnesium, riboflavin, phosphorus, potassium, and fiber. COPYRIGHT ™ 2018 - 2020 KRIS LONGWELL. This salad almost feels like you’re eating pasta because the zucchini and squash are shaped like sheets of pasta, but it’s all vegetables in this dish! Although this salad goes with almost any meal, I especially like serving it with any type of meat or casserole. In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Calories: 150kcal Pat the slices dry with a kitchen towel and arrange in a loose mound on a plate or medium bowl. Combine the tomatoes, zucchini, squash, pasta, green beans, arugula, red onions, chives and Parmesan in a large bowl. This dish is literally brimming with fresh garden flavors. Use a slotted spoon to remove, transfer to a colander and run under cold water. Welcome! Turkey Gravy. Toss all of the vegetables until they are thoroughly coated with the salad dressing. Course: SaladCuisine: AmericanKeyword: Squash, Zucchini With pasta salad, I always make sure that the pasta is al dente. And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon! kris & wesley (the loon) live for fun, food and fabulousness. I used a mandolin. Sprinkle the Italian salad dressing and Italian seasoning over the mixture. Please leave a comment on the blog or share a photo on Instagram, Congratulations, your awesome post was featured on Full Plate Thursday,440.