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Garden Vegetable Pasta Salad Recipe
Garden Vegetable Pasta Salad Recipe photo by Taste of Home

Garden Vegetable Pasta Salad Recipe

Read Reviews (4)
4.75 4
Publisher Photo
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
TOTAL TIME: Prep: 40 min. Grill: 10 min.
MAKES:26 servings
TOTAL TIME: Prep: 40 min. Grill: 10 min.
MAKES: 26 servings

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

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.

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
  2. 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.
  3. 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).
Originally published as Garden Vegetable Pasta Salad in Taste of Home August/September 2011, p82

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.

Reviews for Garden Vegetable Pasta Salad(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 2, 2012

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!!!

MY REVIEW
Reviewed Aug. 13, 2011

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!!!

MY REVIEW
Reviewed Aug. 9, 2011

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.

MY REVIEW
Reviewed Jul. 25, 2011

Delicious, but quite time consuming, many steps. Probably something I would make once every summer!

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