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Greek-Style Pasta Salad with Summer Squash

A veggie loaded gluten free pasta salad ideal for summer picnics and BBQs.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American, Greek
Ingredients Equipment Method

Ingredients
  

  • 16 oz Banza Rotini
  • 2 heads Garlic
  • 1/4 tsp Olive Oil
  • 4 Roma tomatoes
  • 1 Large Zucchini, halved and sliced into 1/2 inch slices
  • 1 Large Yellow squash, halved and sliced in 1/2 inch slices
  • Salt and Pepper
  • 1/2 Bottle Gluten Free greek dressing
  • 1 cup Feta cheese

Equipment

  • Cookie sheet (small)
  • Cookie sheet (large)
  • Large pot
  • Colander

Method
 

Roast Garlic
  1. Preheat oven to 400 degrees.
  2. Lay a piece of aluminum foil on a small cookie sheet big enough to create an envelope for your garlic.
  3. Trim the top off of the head of garlic.
  4. Drizzle the tops of the exposed heads with olive oil.
  5. Enclose the garlic cloves in the foil envelope and roast for 40-45 minutes until the cloves are golden and soft. Remove and set aside.
Roast Veggies
    *This step can be done at the same time as roasting the garlic to cut down on cooking time-just know that you’ll probably pull the veggies out of the oven before the garlic is finished.*
    1. Keep oven at 400 degrees.
    2. Grease a cookie sheet with olive oil.
    3. Lay zucchini, squash, and tomatoes in a single layer.
    4. Salt and pepper the tops.
    5. Roast for 30-40 minutes, until veggies are slightly wilted, but not soggy.
    6. Remove and set aside.
    Pasta
    1. Bring a large pot of well-salted water to a boil.
    2. Add pasta, and cook according to package directions.
    To serve hot:
    1. Combine the roasted garlic cloves, roasted veggies, and pasta.
    2. Toss with gluten free greek dressing.
    3. Top with feta cheese.
    4. Serve immediately.
    To serve cold:
    1. Rinse the pasta in a colander under cold running water.
    2. Drain.
    3. Combine the roasted garlic cloves, roasted veggies, and pasta.
    4. Toss with gluten free greek dressing
    5. Top with feta cheese.
    6. Refrigerate for 4 hours or overnight, and serve.