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

Garden Vegetable Pasta Salad Recipe

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

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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