This vibrant pasta salad features smoky grilled Halloumi, tender-crisp zucchini and squash, fresh herbs, and tangy pickled ...

There's just about no other summer vegetable that gets as much mileage in my household as the zucchini. It's as versatile as ...

Whip up one of these flavorful summer meals in 25 minutes or less. From pasta dishes to fresh salads, they're perfect for any ...

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.

In this instance, I decided to give it the parm treatment — combining the squash with tomato sauce, orzo pasta and a combination of cheeses — to turn zucchini into the main attraction.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.