Autumn Pasta

This pasta salad started as one of those “I wonder if…” meals… some sort of squash and pasta dish sounded good, and I knew my husband would need meat in it to be convinced of it *really* being good, so this is what we came up with (we had it on a Sunday afternoon and Pip, Jenny, and the Equuschick all gave valuable input). Unfortunately, quantities can’t be exactly established because this was a Throw Together What We Had And What Sounded Good Type of Dish

* Pasta

* Mixed in leftover butternut squash soup

* 1 acorn squash, baked, and then the flesh scooped out and into the salad

* two summer squash, sauteed with 1/2 an onion & salt and pepper

* shredded chicken

* halved cherry tomatoes

* chopped bacon

* generous amount dried rosemary

* equal portions of olive oil and white wine vinegar, mixed together (balsamic vinegar would have been lovely, we think, but I do not have any) before being drizzled over the salad

Next time I would loooooove to add some artichoke hearts, too; I think they would be a lovely touch. 

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