Squid And Ring Pasta Salad

Recipe Ingredients

1		Yellow squash - seeds removed, (medium)
		Skin left on, cut 1/4" dice
8 oz	227g	Pasta, preferably little "ring" circle
		Pasta or else rotini
4		Ripe plum tomatoes - seeded, and
		Cut into 1/4" dice
1/3 cup	78ml	Mustard vinaigrette - or to taste
		(2 tspns Dijon mustard, 1 tbspn red wine
		Vinegar, and 1/3 cup olive oil, whisked
		Together)
		Olive oil
3/4 lb	340g / 11oz	Cleaned squid - bodies cut 1/4"
		Rings, tentacles split lengthwise strips
1 teaspoon	5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring lots of water to a boil. Set diced squash in a sieve; plunge sieve in boiling water and blanch the squash for a minute. Remove blanched squash, pat dry and add to a mixing bowl. Add the pasta to the boiling water and cook until al dente. When done, drain, refresh under cold water and pat dry.

Meanwhile add diced tomatoes to the mixing bowl with the squash and add the vinaigrette.

In a nonstick skillet add a little bit of olive oil. Add the squid and saute just for a minute or until rings turn opaque (don't cook longer than 2 minutes or they will turn tough). When the squid rings turn opaque, add the garlic, saute for a few seconds and remove from heat.

When pasta is done, drain and run under cold water to stop the cooking; dry and add to mixing bowl. Add the squid with olive oil and garlic and toss all of the ingredients together. Season to taste with salt and pepper.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6622)

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