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The summertime makes me never want to cook. I sweat in the shower so cooking is usually pretty cumbersome (ask Liz!). Try this recipe for an alternative to slaving over the stove and having plenty of leftovers for lunches.



Ingredients:
2 tbsp extra virgin olive oil
2 yellow squash, cut into bite size pieces
2 zucchini, also cut into bite size pieces
1/4 cup red onion, chopped
1 box rotini pasta, drained and cooled
1-2 cups chopped tomatoes
6 ounces of fresh mozzarella
1 cup balsamic vinaigarette
2 tbsp chopped basil
1/4 tsp garlic, minced
1/4 tsp salt
1/2 tsp ground black pepper

What to do:
Start by sauteeing the zucchini and yellow squash in a medium size pan. Use 1-2 tablespoons of extra virgin olive oil and add the garlic first. Wait about two minutes and then add the squash, and zucchini.

Cook for 5-7 minutes and set aside to cool.

Cook and drain rotini, also allowing it to cool off. Once all ingredients have cooled down, mixed them in a large bowl and add the mozzarella, tomatoes, balsamic vinaigarette, red onion, basil, and salt and pepper to taste. Let the salad chill for about an hour (or overnight) and serve cold!