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Garden Vegetable Pasta Salad

Name: Garden Vegetable Pasta Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 26 servings (3/4 cup each).
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

4 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Grill: 10 min.

Makes

26 servings (3/4 cup each)

Updated: Oct. 14, 2022

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

Garden Vegetable Pasta Salad Recipe photo by Taste of Home

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.

Nutrition Facts

3/4 cup: 185 calories, 11g fat (2g saturated fat), 4mg cholesterol, 262mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Garden Vegetable Pasta Salad

Ingredients

Directions

Nutrition Facts

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