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12
3. Put the diced zucchini and summer squash in a large serving bowl.
Toss with ¼ teaspoon of the dried Italian seasoning, salt and lemon
juice. Reserve.
4. Prep the bell pepper by trimming the top and bottom and removing
the seeds. Cut the remaining pepper into 3 pieces. Dice with the
large dicing blade. Reserve.
5. Prep the onion by slicing it into 3 planks. Dice and reserve with the
diced pepper.
6. Dice the olives ¼ cup at a time. Reserve with the diced pepper and
onion.
7. Prep the tomatoes by cutting them into 3 or 4 planks. Dice and
reserve with the diced pepper, onion and olives.
8. Make the dressing by combining the oil, vinegar and remaining
Italian seasoning. Reserve.
9. When all of the components are ready, add the cooked pasta, diced
pepper, onion, olives, tomatoes and dressing to the large bowl with
the zucchini and summer squash. Stir. Taste and adjust seasoning
as desired.
Nutritional information per serving (1 cup):
Calories 209 (41% from fat ) Carb. 26g • Pro. 5g • Fat 9g • Sat. fat 1g
Chol 0mg • Sod. 81mg • Calc. 6g • Fiber 2g
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