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
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.
Peel the chayote. Cut the chayote into 1 inch cubes.
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.
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
Cover the bowl with cellophane wrap TIGHTLY and refrigerate for at least 3 hours.
Serve cold. It goes great with iced tea!