Shanna's Pasta Squash Squid Salad
1 med Yellow squash seeds removed,
skin left on, cut 1/4" dice
8 oz Pasta, preferably little "ring" circle
pasta or else rotini
4 x Ripe plum tomatoes seeded, and
cut into 1/4" dice
1/3 cup Mustard vinaigrette or to taste
(2 tspns Dijon mustard, 1 tbspn red wine
vinegar, and 1/3 cup olive oil, whisked together)
Olive oil
3/4 lb Cleaned squid bodies cut 1/4"
rings, tentacles split lengthwise strips
1 tsp Minced garlic
Salt to taste
Freshly-ground black pepper to taste
Method :
Bring lots of water to a boil. Set diced squash in a sieve; plunge sieve in
boiling water and blanch the squash for a minute. Remove blanched squash, pat
dry and add to a mixing bowl. Add the pasta to the boiling water and cook until
al dente. When done, drain, refresh under cold water and pat dry.
Meanwhile add diced tomatoes to the mixing bowl with the squash and add the
vinaigrette.
In a nonstick skillet add a little bit of olive oil. Add the squid and saute
just for a minute or until rings turn opaque (don't cook longer than 2 minutes
or they will turn tough). When the squid rings turn opaque, add the garlic,
saute for a few seconds and remove from heat.
When pasta is done, drain and run under cold water to stop the cooking; dry and
add to mixing bowl. Add the squid with olive oil and garlic and toss all of the
ingredients together. Season to taste with salt and pepper.
This recipe yields 2 servings.