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My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese.—Tina Repak Mirilovich, Johnstown, Pennsylvania
This recipe is:
Diabetic Friendly
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Nutritional Facts 3/4 cup equals 185 calories, 11 g fat (2 g saturated fat), 4 mg cholesterol, 262 mg sodium, 19 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
Originally published as Garden Vegetable Pasta Salad in Taste of Home August/September 2011, p82
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Reviewed on Aug. 13, 2011 by benenati
This is a delicious summer salad. The vegetables have that great grilling flavor. It does take a bit of time but it is well woth the effort. I have taken it to two different parties this summer and EVERYONE raved about it and asked for the recipe!!!
Reviewed on Aug. 09, 2011 by aug2295
This was good - I was worried that the veggies would overwhelm the pasta but they really didn't. I used fresh mozzarella instead of feta and left out the olives.
Reviewed on Jul. 25, 2011 by barbhall1756
Delicious, but quite time consuming, many steps. Probably something I would make once every summer!
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