Grilled Sweet Pepper And Summer Vegetable Pasta Salad

• 6 ounces, weight Whole Grain Spaghetti Noodles, Cooked, Drained, And Cooled
• 1/4 cups Fat Free Italian Dressing
• Olive Oil
• 1/2 pounds Zucchini, Thinly Sliced And Quartered
• 1/2 pints Summer Squash, Thinly Sliced And Quartered
• 2 cloves Garlic, Coarsely Minced
• Salt And Pepper, to taste
• 5 Grilled Small Sweet Peppers, Skins Removed And Finely Sliced
• Parmesan Cheese, For Sprinkling

1. 1. In a large bowl, toss together the cooked spaghetti noodles and Italian dressing. Set aside.
2. 2. Lightly drizzle a frying pan with olive oil. Add in the zucchini, summer squash, and garlic. Stir to coat. Sprinkle with salt and pepper to taste. Cook over medium-high heat until zucchini and summer squash soften and start to brown. Remove from heat and cool.
3. 3. Add the grilled sweet peppers to the noodles. Once zucchini and summer squash have cooled, pour entire contents of frying pan into the noodle mixture. Toss to evenly distribute the vegetables throughout the noodles.
4. 4. Sprinkle with Parmesan cheese. Serve immediately or refrigerate before servings. Store all leftovers in the refrigerator.

noodles, ubc, olive oil, zucchini, summer, garlic, salt, sweet peppers, parmesan cheese

Taken from tastykitchen.com/recipes/salads/grilled-sweet-pepper-and-summer-vegetable-pasta-salad/ (may not work)