To make this fast, chop the vegetables while the pasta is cooking.Enjoy the tastes of summer with this fresh, crisp pasta salad. Try whole-wheat fusilli to get those fiber-rich whole grains, important in aiding digestion.


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6 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Cook pasta in boiling water 8 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

  • Heat the oil in a large nonstick skillet over medium heat. Add squash, onion, bell pepper, carrot, and garlic; sauté for 8 minutes. Stir in the pasta, reserved cooking liquid, tomato, and remaining ingredients, and cook until thoroughly heated.

Nutrition Facts

373 calories; calories from fat 15%; fat 6.3g; saturated fat 0.9g; mono fat 3.5g; poly fat 1.1g; protein 11.9g; carbohydrates 68.1g; fiber 5.4g; iron 4.3mg; sodium 315mg; calcium 51mg.