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
Garden Vegetable Pasta Salad
Prep Time
40 min
Cook Time
10 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
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.
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