Garden Vegetable Pasta Salad

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 26
• 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 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

Recipe

• 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.