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. Yield: 26 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.48 Kcal (617 kJ) | ||
| Calories from fat | 87.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 15% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 1% | |
| Sodium | 190.16mg | 8% | |
| Potassium | 128.6mg | 3% | |
| Total Carbs | 12.69g | 4% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 163.07 Kcal (683 kJ) | ||
| Calories from fat | 96.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.77g | 15% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 1% | |
| Sodium | 210.26mg | 8% | |
| Potassium | 142.2mg | 3% | |
| Total Carbs | 14.03g | 4% | |
| Sugars | 2.89g | 10% | |
| Dietary Fiber | 2.18g | 8% | |
| Protein | 2.99g | 5% | |
| Vitamin C | 10.4mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 36.4mg | 3% | |
* 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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