Summer Squash “Pasta” Salad
Tuesday, August 21, 2012 at 4:00AM 
No matter your level of cookery skill or cooking equipment, you can turn summer squash into delectable ribbons of vegetable pasta…all you need is a vegetable peeler and a strainer! Salting softens the squash strands, making them tender and pliable, while also seasoning them from the inside out and removing some of the excess moisture, so that the sauce won’t get watery.
Try these low-cal, no-cook “noodles” tossed with your favorite vinaigrette, pesto, or creamy dressing. I was totally taken with the paper-thin slices of serrano chile that Chef Vincent Muraco adds to his summer vegetable salad at The Shop at Andaz. Here’s an adaptation of his recipe to try at home; most of the ingredients are probably already in your pantry!
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Can’t Beat the Heat Summer Squash “Pasta” Salad
Serves 2 as a main dish
1 medium zucchini, ends trimmed
1 medium yellow summer squash, ends trimmed
Kosher salt and freshly ground black pepper
1 medium shallot or 2 cloves garlic, minced (about 2 tablespoons)
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 teaspoons honey
1/3 cup canola or vegetable oil
1 small serrano chile, very thinly sliced crosswise (on a mandoline or hand-held slicer, if you have one)
1/2 cup toasted pine nuts
1/3 cup raisins
1/4 cup grated ricotta salata or Parmesan cheese
- Using a vegetable peeler, mandoline or hand-held slicer and working around the zucchini, cut thin lengthwise strips from all 4 sides of the squash, stopping when you reach the seeds. Cut the yellow squash in the same fashion.
- Place a strainer in the sink and add a single layer of squash to line the bottom of the strainer; sprinkle with a generous pinch of salt. Continue layering with the remainder of the squash, salting between layers. Let sit for 15 minutes, then rinse under cold water and dry squash slices thoroughly between paper towels.
- While the squash sits, whisk together the shallots or garlic, mustard, vinegar and honey; slowly whisk in the oil.
- In a large bowl, toss the squash, serrano chile, pine nuts and raisins with the dressing; season to taste with salt and pepper. Serve sprinkled with the grated cheese.
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