Garden Vegetable Pasta Salad |
|
 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 26 |
|
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 lb fusilli or 1 lb pasta, of your choice |
2 medium eggplants |
2 medium zucchini |
2 medium 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 |
crumbled feta cheese |
2 (2 1/4 ounce) cans sliced ripe olives, drained |
2 tablespoons minced fresh parsley |
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.
|
|