Summer Squash and Roasted Pepper Salad

(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)

  1. In a large mixing bowl, combine squash, peppers, onion, spinach, garlic and relish.
  2. In a separate small mixing bowl, combine oil, vinegar, basil, thyme, salt and pepper. Whisk until well blended.
  3. Combine vegetables with vinegar mixture, and toss with pasta.

Optional: Can be served alone without pasta.

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