Skip to main content

Squash Pasta Salad

Squash is the star of this twist on traditional pasta salad. 

  • 1 small squash of your choice, approximately 1 cup (ex. crookneck, yellow, zucchini, sunburst or patty pan squash)
  • 1 medium carrot, approximately ½ cup
  • 1 ½ cups fresh spinach leaves, washed and dried and stems removed
  • 4 oz. (1 cup)  low-fat or fat free cheddar cheese, cubed
  • ½ cup pasta of choice (macaroni, small shell, rotini) uncooked
  • 5 TBSP reduced fat or fat free mayonnaise
  • 1 ½ TBSP orange juice
  • ½ tsp dried sweet basil
  • ½ tsp prepared mustard
  • ½ tsp garlic powder
  • ¼ tsp black pepper
Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  1. Cook pasta according to package directions. Drain pasta, chill in refrigerator if desired while preparing vegetables.
  2. Dice the squash and shred the carrots then place them in a medium size bowl. Stack several spinach leaves on top of each other and roll together. Slice crossways through the roll, making very thin slivers.
  3. Add pasta, spinach and cheese to squash and carrot mixture, toss to combine.
  4. Make dressing in a small bowl. Thoroughly blend mayonnaise, orange juice, dried basil, prepared mustard, garlic and black pepper.
  5. Pour dressing over the mixture and toss to evenly distribute the dressing.
  6. Serve immediately or refrigerate and serve chilled.