This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.
- 1 cup dry whole wheat penne Can substitute with Fusilli, Farfalle, or Macaroni
- 1 yellow squash
- 1 zucchini
- 1 tomato
- 1/4 cup red onion diced
- 1/2 cup shredded mozzarella
- 1/2 cup salad dressing of choice (Italian, Greek, Ranch, etc)
Prepare pasta according to the directions on the package. Place the noodles into a mixing bowl and cool in the refrigerator while you prepare the remaining ingredients.
Dice the squash, zucchini, tomato, and onion into small bite size pieces and place into another bowl.
Add in the mozzarella cheese and salad dressing.
Lastly, add in the cooked noodles and toss to combine.
Serve immediately or can be prepared ahead of time and cooled.
Chef Tips • Substitute vegetables depending on what is in season. • Try making your own homemade dressing. • Vary your pasta noodles, dressing, and cheese. • Forget to buy pasta? Don’t worry, use your creative juices to make a fresh veggie salad instead.