Summer Squash “Pasta” Salad

By Katie Barreira

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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