This pasta is such a great way to use up Summer Squash! Roasting it gives it such a deep complex flavor. The roasted squash, salty sunflower seeds, fresh Basil and Parmesan Cheese are the perfect combo in this pasta salad. It’s all tossed together with a delicious Lemon Tahini Dressing. This pasta salad will be made on repeat this Summer! We all went back for seconds! Enjoy!
R O A S T E D S U M M E R S Q U A S H P A S T A S A L A D
6 squash and zucchini I did a mix of both
1 bunch scallions sliced
1 box pasta I did Gemelli
1/2 cup sunflowers seeds
1 cup fresh basil shredded
3/4 cup freshly grated Parmesan cheese
2/3 cup olive oil
Juice of three lemons
2 garlic cloves minced
3 tablespoons tahini
1/2 teaspoon salt
1/2 teaspoon pepper
Slice zucchini and squash in halve and then into about 1 inch size pieces. Place on a baking sheet. Add sliced green onions. Drizzle with olive oil about three tablespoons and salt and pepper and toss together. Bake at 450 about 20-25 minutes. I tossed once in the middle of cooking.
Cook pasta according to box. Drain and pour into a large bowl. Add roasted zucchini and squash, sunflower seeds, basil and Parmesan Cheese.
Mix dressing and then pour over pasta and toss all together. Taste and add more salt and pepper if needed