(Adapted from The Encyclopedia of Cajun & Creole Cuisine by Chef John Folse’s Marinated Zucchini and Summer Squash Salad)
1 package Farm to Freezer Squash, thawed and pieces cut in half
1 package Farm to Freezer Roasted Peppers, cut in ½” strips
1 small onion (white or red), thinly sliced
9 oz. spinach, raw
2 tbs. garlic, minced
¼ c. sweet pickle relish
1/3 c. salad oil
1/3 c. red wine vinegar
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt
1 tsp. black pepper
Any variety of cooked pasta (linguine, rotini, or spiral)
- In a large mixing bowl, combine squash, peppers, onion, spinach, garlic and relish.
- In a separate small mixing bowl, combine oil, vinegar, basil, thyme, salt and pepper. Whisk until well blended.
- Combine vegetables with vinegar mixture, and toss with pasta.
Optional: Can be served alone without pasta.