Roasted Summer Squash Pasta Salad

Ready for a quick meal option that is full of fresh produce AND packed with protein? This gluten-free Grilled Veggie Penne is both nutritious and delicious — and easy on the eyes too!
  • 15
    Prep Time
  • 20
    Cook Time
  • x4
    Servings

Pasta

  • 1 (8 oz) box of Modern Table Penne
  • 1 zucchini
  • 1 yellow squash
  • 1/2 red onion
  • 1 pint of smaller tomatoes
  • olive oil
  • salt and pepper to taste

Dressing

  • 3 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove (pressed)
  • 1/2 tsp dried parsley
  • pinch of salt and pepper
Buy the Noodles
  1. Start off by prepping produce: slice up zucchini, squash and onion.
  2. In a large bowl, combine zucchini, squash, onion and tomatoes. Drizzle a bit of olive oil over top and toss to coat. Then season with salt and pepper, as desired.
  3. Grill vegetables, or use oven's broiler to broil until veggies are lightly charred and tender.
  4. Remove veggies from grill/oven and allow to slightly cool.
  5. While vegetables cook and cool: cook pasta according to package instructions, and make vinaigrette.
  6. For vinaigrette, place all dressing ingredients into a jar with lid. Cover jar and shake vigorously until fully combined.
  7. Once everything is done, combine pasta and veggies. Pour about 1/3 of the dressing over top of the pasta and gently stir to coat.
  8. Serve immediately with additional dressing on side, or refrigerate until ready to eat.

Recipe credit: Lunches and Littles.

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