This recipe was contributed by Diane Boyd from Cape Fear Nutrition, as part of the Healthy Aperture blogger partnership.

Directions:

1. Preheat oven to 400 degrees F. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread squash onto baking sheet lined with parchment paper and roast for about 30 minutes until vegetable is tender and begins to brown.

2. Meanwhile, cook ditalini according to package instructions until al dente. Drain. Refresh under cold running water, drain again. Place pasta in a large bowl and toss with 1 tablespoon olive oil. Add beans, onion, carrot, celery and roasted squash.

3. In a small skillet over med -low heat add remaining 4 tablespoons olive oil and garlic. Heat until garlic begins to tenderize. Whisk together sugar red wine vinegar and balsamic vinegar in a small bowl and slowly add to hot oil. Simmer 2-3 minutes.

4. Pour contents of skillet over pasta mixture. Toss well. Sprinkle with Parmesan cheese and garnish with tomato wedges. Serve warm.

*Variation: Make this salad heartier with the addition of 1 cup of diced and sauteed ham, pepperoni or salami.

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