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Garden Vegetable Pasta Salad Recipe

Garden Vegetable Pasta Salad Recipe photo by Taste of Home

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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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Garden Vegetable Pasta Salad Recipe

Prep: 40 min. Grill: 10 min.

Yield: 26 Servings

40 10 50

Ingredients

1 pound fusilli or pasta of your choice
2 medium eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
1-1/2 cups (6 ounces) crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 tablespoons minced fresh parsley
PARMESAN VINAIGRETTE:
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 26 servings (3/4 cup each).

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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Garden Vegetable Pasta Salad

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Reviewed on Jul. 02, 2012 by docdi

Loved this! Left out the cheese for my vegan daughter (added it separately to my plate). Took about 1 hour from start to finish. Both of us deemed this one a DEFINITE KEEPER!!!

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!