Name: "The Summer Pasta Salad" with Summer Squash, Tomatoes, and Lemon Shallot Dressing
Ingredients: 2 shallots, very thinly sliced; 3 tablespoons capers, chopped; Zest and juice of 1 lemon; 1/2 cup olive oil; Kosher salt; Freshly ground black pepper; 2 summer squash (zucchini or yellow squash), cut into ½-inch rounds; 2 tablespoons olive oil; 1/2 cup cherry tomatoes, halved; 1 pound orecchiette pasta; 1/4 cup feta cheese, crumbled; 2 tablespoons mint leaves, roughly torn; Kosher salt

Ingredients

Scale

For the dressing:

2 shallots, very thinly sliced
3 tablespoons capers, chopped
Zest and juice of 1 lemon
1/2 cup olive oil
Kosher salt
Freshly ground black pepper

For the pasta salad:

2 summer squash (zucchini or yellow squash), cut into ½-inch rounds
2 tablespoons olive oil
1/2 cup cherry tomatoes, halved
1 pound orecchiette pasta
1/4 cup feta cheese, crumbled
2 tablespoons mint leaves, roughly torn
Kosher salt

Instructions

In a small bowl, combine shallots, capers, zest and juice of 1 whole lemon, and olive oil. Season with a generous amount of salt and pepper to taste. Set aside.
Preheat oven to 400 degrees. Toss summer squash with 2 tablespoons of olive oil and a pinch of salt. Spread squash out in a single layer onto a baking sheet and bake for 15-20 minutes, until squash is tender and slightly golden.
Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta according to the package instructions or until al dente. Strain pasta and transfer to a large bowl.
While pasta is still hot, pour dressing over pasta and mix to coat, allowing the shallots to wilt slightly. Let completely cool, tossing occasionally.
Add the cooked squash and tomatoes to the pasta and mix to combine. Top with crumbled feta cheese and torn mint leaves. Serve immediately, or pasta salad can be made 1 day ahead, covered and refrigerated without the feta cheese and mint leaves.