Easy...Delicious....Healthy!!!

I've been trying to figure out more ways to eat raw veggies, I SUCK at it!  Until alas, co-blogger Ashley made an awesome pasta salad for us up at the cabin a few weeks ago.  I made my own version of it, well, the 3 times we've made it have been all different.  I'll just put the musts and the optionals....

MUST

Curly whole wheat pasta cooked

1/2C Italian dressing (or dry italian and olive oil is what we did)

1/2 C ranch dressing (bet you can do the dry too)

OPTIONS (in order of our favorites)

cut up sweet red bell peppers

those new tiny little pepperonis

olives

broccoli

cucumber

cherry tomatoes cut in half or fourth

cheese cubes

zucchini

We mix it all up with some salt and pepper and give it a day before we eat it, but it'd be fine to eat it right away, just not as amazing.

K, Ashley, PLEASE post the recipe for those delicious ham and cheese sandwiches you made up there!!!!

Delicious Summer Pasta Salad

• 1 lb whole wheat bowtie pasta (I used Barilla Plus)
• 1 pint grape tomatoes, halved
• 3-4 small yellow squash, halved lengthwise and cut into half-inch chunks
• 1 large clove garlic, minced (I used the elephant garlic I got from the farmers market)
• 1/2 cup fresh basil leaves, roughly chopped
• kosher salt
• 3 Tbsp canola oil
• 2 Tbsp balsamic vinegar
• 1/4 tsp crushed red pepper flakes
• grated parmesan cheese, optional

Toss the squash with a tablespoon of kosher salt, then set in a colander over a large bowl for 30 minutes so that some water will be released into the bowl.  Once the time is up, dry the squash with paper towels and brush off excess salt.
Boil water for the pasta, add salt until it tastes like sea water.  Add the pasta and cook until al dente.
While the pasta cooks, heat 1 Tbsp of the oil in a large skillet over medium-high heat.  Once it's shimmering, add the squash and saute for about 5 minutes.  The goal is to get some nice color on the squash, so just move it around often enough to keep it from burning.  Move the squash to a large plate.
Add another 1 Tbsp of oil to the pan, add the garlic and red pepper flakes and saute for a few seconds, until aromatic.  Don't let it burn!  Add the squash back in and stir it in with the garlic and red pepper over medium-low heat to keep it warm while the pasta finishes.
Drain the pasta, combine with the squash mixture, balsamic vinegar, remaining 1 Tbsp oil, tomatoes, and basil.  Mix well, adjust seasoning, and serve topped with cheese.