Diva Tasting: Summer Garden Pasta Salad…

Summer Garden Pasta Salad


  • 1/4 Cup Olive Oil
  • 6 Garlic Cloves, Minced
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Ground Black Pepper
  • 5 Large Plum Tomatoes, Chopped
  • 2 Large Zucchini, Cut Into Chopped
  • 2 Summer Squash, Chopped
  • 1 Small Onion, Cut Into Chopped
  • 1 Box Whole Grain Angel Hair Pasta or 1 Box Bow Tie Pasta
  • 1/4 Cup Slivered Fresh Basil
  • 1 Cup Grated Parmesan Cheese


  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine 1/4 cup olive oil, garlic, salt, and pepper; mix well. Stir in tomatoes, zucchini, squash, and onion until evenly coated. Place in a single layer on rimmed baking sheets.
  3. Bake 30 minutes, or until tender.
  4. Meanwhile, cook pasta according to package directions; drain and place in a large serving bowl. Add roasted vegetables and juices from pan; add basil and toss gently until evenly blended. Sprinkle with Parmesan cheese and toss again. Serve immediately.

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