Summer Squash Pasta with Green Goddess Dressing

by Experience Momentum Nutrition

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4 Servings

  • 2 lbs. summer squash

  • 1/2 cup plain Greek yogurt

  • 3 T. olive oil

  • 2 T. lemon juice

  • 1 T. red wine vinegar

  • 1/3 cup basil, chopped

  • 3 T. parsley, chopped

  • 3 T. chives, chopped

  • 2 T. tarragon, chopped

  • 1 small garlic clove

  • 1 T. capers

  • 1/4 cup parmesan cheese

  • 1/4 cup toasted pine nuts

  • Salt and pepper to taste



  • Cut the squash into thin strips using a spiralizer or julienne peeler (or you can buy pre-spiralized squash).

  • Sprinkle the squash with salt, toss gently, and place in a colander to drain for 20 minutes. Carefully squeeze the squash over the colander to release excess liquid and pat dry with a clean kitchen towel.

  • In a food processor or blender, combine the yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and capers and blend until smooth.

  • Toss the drained squash with the parmesan, pine nuts and desired amount of dressing. Season with salt and pepper. Enjoy!

RD Tip: This squash pasta salad is served cold but if you prefer it warm, feel free to give the squash a quick saute in a little olive oil after you have squeezed out the excess liquid! You can add shrimp, salmon, or chicken to this dish for extra protein!

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