How to Cook Chayote in a Pasta Salad

Pasta Salads are great for a filling lunch that won't weigh you down. Squash are great for pasta salads, and one of my favorites is chayote which can be used in slaws or raw in salads, but I've found that cooking this naturally bland (but nutritious) is best. Chayote ranges from light to dark green in color, and should feel firm. If you're new to chayote, never fear-- here's a great recipe that is simple but delicious!


How to Cook Chayote in a Pasta Salad

Step 1

Begin by boiling water for the pasta in a pot. I like to use a whole wheat penne for the salad, but regular pasta works fine too, as well as other shapes like rotini. Once water is boiling, cook pasta according to instructions. Once cooked, drain in a colander and set aside.

Step 2

Peel the chayote. Cut the chayote into 1 inch cubes.

Step 3

Sauté chayote with garlic in oil until they are tender and browned slightly. Simmer covered for 15-20 minutes. Then remove from heat and keeping in liquid in the pan, add salt and white pepper to taste.

Step 4

Mix together the cooked pasta, peppers, tomatoes and beans in a large bowl. Then, add the chayote and the liquid in the pan to the bowl and mix thoroughly. Try to cover everything in the liquid

Step 5

Cover the bowl with cellophane wrap TIGHTLY and refrigerate for at least 3 hours.

Step 6

Serve cold. It goes great with iced tea!

Tips and Warnings

*You can also add seasonings to your liking (I like rosemary and thyme). *If you can't find chayote, try zucchini instead, but only saute for 4-5 minutes. *Try accompanying the pasta salad with orange and apple slices on the side. *Be sure to wash produce thoroughly before using to get rid of dirt and pesticides.

Things You'll Need

13-16 ounces of Pasta of your choice like penne or rotini (my suggestion is whole wheat), , 2 Chayote Squash, 1-2 teaspoon Olive Oil, 1 clove garlic, crushed, Salt and Pepper, , 1 Green Pepper, uncooked and cut into strips, 1 Yellow Pepper, uncooked and cut into strips, 3 Large Tomatoes, seeded and finely chopped, 1 can kidney beans, rinsed and drained, , Pot , Pan, Large Bowl, Cellophane wrap

About this Author

Joanna Reed published her first poem in 1998, while still an undergrad. She has written a variety of articles for Demand Studios with published work on both eHow and Joanna holds a Bachelor of Arts in English from New York University.

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