Summer Squash Pasta Salad

A friend of mine recommended this recipe to me, so, after pilaging someone else's garden today (since mine isn't producing much, or at least not much is ripe yet...) I decided I needed to try this one out. However, me being who I am, I couldn't help but mess with the basic recipe. I think it turned out well, it's a recipe that could be used as a side dish, a vegetarian dinner, or a meat dinner depending on your mood, it can also be served warm or cold...see how versatile it is?! I added cooked chicken and some cheese to make mine a complete meal in one bowl.

Summer Squash Pasta Salad

13-16 oz. Whole wheat pasta, cooked and drained
1 small zucchini, cubed
1 yellow squash, cubed
4 cloves garlic, crushed
3 tbsp. garlic, separated
2 tbsp. red wine vinegar
handful of fresh basil , chopped
handful of fresh parsley, chopped
3 stems of cherry tomatoes, halved
salt and pepper
1/2 lb. cooked chicken, chopped (opt.)
3 tbsp. feta cheese (opt. - could also use parmessan)

While pasta is cooking, saute garlic in 2 tbsp. olive oil, 2 tbsp. red wine vinegar and salt and pepper until garlic is golden. Add cubed zucchini and squash and saute for 2-3 minutes. Add chopped herbs and continuing cooking for 2-3 minutes. Add halved tomatoes and cook until skins start to peel away.

Toss cooked pasta with with 1 tbsp. olive oil, sauteed vegetables and cooked chicken. Sprinkle with cheese and serve.