Summer Squash Medley with Shrimp

I hate cooking during the summer months. My appetite is also diminished when it's so hot out. I love coming up with simple, light summer meals like this one. The little peppers and parsley are from our garden, our tomatoes didn't make it in this heat. I haven't bought jarred dressing in years. It is so simple to quickly throw together a basic dressing and much healthier. You only need a few ingredients. If you keep extra virgin olive oil and red wine or other vinegar as staples in your pantry your set!



You will need:

2 summer squash
1/2 small red onion, sliced
yellow/orange sweet peppers
2 tomatoes, sliced
large handful of baby spinach
small handful fresh parsley, chopped
cooked shrimp, tails removed
1 cup cooked pasta
Lemon, garlic dressing (recipe to follow)


Putting it all together:

Cook pasta according to package directions, drain & cool.
Wash all veggies under cool running water. Using a food processor or veggie peeler, slice squash thinly, lengthwise.
Combine all veggies, shrimp and pasta in a large bowl. Drizzle with dressing, toss to coat.

Simple lemon, garlic dressing:

In a measuring cup combine juice from 3 lemons, fresh ground black pepper and minced garlic. Whisk as you drizzle in 1/2 cup of EVOO. Store in an airtight container. This will keep in a cool place for a few weeks.