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.
Chocolate Castles as wel 