summer spaghetti salad

Ingredients

• 1/2 cup olive oil
• 3 cloves garlic, sliced
• 1 package (12oz) spaghetti, broken in half
• 3 cups reduced sodium chicken broth
• 1 medium zucchini, ends trimmed
• 1 medium yellow squash, ends trimmed
• 6 sticks string cheese
• 4 cups cherry tomatoes, chopped
• 1 large onion, finely chopped (1cup)
• 1 cup chopped fresh italian flat-leaf parsley
• 1/4 cup red wine vinegar
• 1/2 cup walnut halves, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper