From Taste of Home 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
Provided by Lizzie Rodriquez
Categories < 60 Mins
Time 50m
Yield 26 serving(s)
Number Of Ingredients 22
Steps:
- 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 : Calories 171.2, Fat 9.7, SaturatedFat 1.5, Cholesterol 1.1, Sodium 193.9, Carbohydrate 18.3, Fiber 2.8, Sugar 3, Protein 3.8
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