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Garden Vegetable Pasta Salad

 Garden Vegetable Pasta Salad
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
26 ServingsPrep: 40 min. Grill: 10 min.

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

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Garden Vegetable Pasta Salad (continued)

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.