Pasta Salad with Porcini and Extra Virgin Olive Oil


1 lb spiral, penne, bowtie pasta (or anything pasta you like)
½ oz. dried porcini mushrooms
2 summer squashes, zucchini and/or yellow
1 Cup cherry tomatoes
1 medium red onion, diced
1 Cup (8 oz) Extra Virgin Olive Oil
2 Tbsp Traditional White Balsamic Vinegar
1 Tbsp Pesto
¾ cup feta cheese, crumbled
Salt & Pepper


Place the porcini mushrooms in a bowl and cover with boiling water. Let sit for 20 minutes strain and reserve the cooking water.

Place the reserved water in a pan and add more water to cook pasta according to package directions, drain, rinse & cool.

Wash cherry tomatoes, cut onion & set aside, and finely chop mushrooms.

Slice summer squash lengthwise and brush all sides with Olive oil, season with salt and pepper.

Grill sliced squash on a heated grill, about 3 minutes on each side, remove, cool and dice.

Combine pasta, veggies, cheese, Balsamic, Pesto Seasoning, remaining Oil & season with salt & pepper.

Toss until well mixed.
Enjoy cold or at room temperature