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
| Amount Per 1 Serving | |||
| Calories | 143.16 Kcal (599 kJ) | ||
| Calories from fat | 84.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 14% | |
|---|---|---|---|
| Cholesterol | 1.29mg | 0% | |
| Sodium | 171.91mg | 7% | |
| Potassium | 127.59mg | 3% | |
| Total Carbs | 12.63g | 4% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 161.21 Kcal (675 kJ) | ||
| Calories from fat | 95.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.58g | 14% | |
|---|---|---|---|
| Cholesterol | 1.45mg | 0% | |
| Sodium | 193.58mg | 7% | |
| Potassium | 143.67mg | 3% | |
| Total Carbs | 14.22g | 4% | |
| Sugars | 2.87g | 10% | |
| Dietary Fiber | 2.22g | 8% | |
| Protein | 2.79g | 5% | |
| Vitamin C | 10.6mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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