Why am I obsessed with pasta salads? While at my daughter’s house in Phoenix, babysitting the precious little darlings, I had about 2 minutes to sit down one night before I fell asleep and found this in a Better Homes & Garden. I couldn’t wait to get home to make it.
1/2 cup olive oil
3 cloves garlic, sliced
1 (12 oz) package spaghetti, broken in half
3 cups reduced sodium chicken broth
1 medium zucchini, ends trimmed
1 medium yellow summer squash, ends trimmed
6 sticks string cheese
4 cups cherry tomatoes, chopped
1 large purple onion (about 1 cup)
1 cup chopped fresh Italian flat-leaf parsley
1/4 cup red wine vinegar
1/2 cup walnut halves, toasted
Heat 2 Tables of the oil in a 12″ skillet over medium heat. Add garlic; stir 1 min. Add pasta; toss to combine. Add broth. Cook, uncovered over medium heat 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat. Let cool 10 minutes. Transfer to a large bowl. Meanwhile, using a spiral vegetable slicer, cut zucchini and yellow squash into strands; snip into shorter lengths, if desired. Add to spaghetti. Let cool completely. Pull cheese into thin strands, chill until read to serve and then pour dressing over before serving. *Dressing is below*
In a small bowl, combine the rest of the olive oil, the red wine vinegar, parsley, tomatoes, onion and walnut halves. Stir to combine and pour over spaghetti right before serving.