Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Cook pasta according to package instructions then rinse and cool.
  2. While pasta is cooking steam squash and zucchini for 5 minutes.
  3. Cut tomatoes into small pieces.
  4. Chop basil.
  5. Mix squash and tomatoes with pasta then add feta cheese, olive oil and vinegar.
  6. Toss until well mixed.
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