Taste of Home
Garden Vegetable Pasta Salad
TOTAL TIME: Prep: 40 min. Grill: 10 min.
YIELD: 26 servings (3/4 cup each).
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
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
-
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.
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.
© 2024 RDA Enthusiast Brands, LLC