Ingredients

• 3 medium crookneck yellow squash , cubed
• 4 ounces fresh green beans , trimmed and cut into 1-inch pieces
• 5 tablespoons extra-virgin olive oil , divided
• 0.25 teaspoons smoked paprika
• 1 pinch red pepper flakes
• salt and ground black pepper to taste
• 1 , 8 ounce
• 3 tablespoons chopped Kalamata olives
• 2 tablespoons chopped sun-dried tomatoes
• 2 tablespoons chopped fresh oregano
• 3 tablespoons sherry vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
3. 3 Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
4. 4 Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
5. 5 Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
6. 6 Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.

Nutrition per serving