Garden Vegetable Pasta Salad

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.

Garden Vegetable Pasta Salad

Average Rating: 4.75

TOTAL TIME: Prep: 40 min. Grill: 10 min.
YIELD: 26 servings (3/4 cup each).

Ingredients

  • 1 pound fusilli or pasta of your choice
  • 2 medium eggplant
  • 2 medium zucchini
  • 2 medium yellow 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
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 2 tablespoons minced fresh parsley

  • PARMESAN VINAIGRETTE:
  • 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

Instructions

  • 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.

Nutrition Facts

3/4 cup: 185 calories, 11g fat (2g saturated fat), 4mg cholesterol, 262mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 5g protein.
Diabetic Exchanges:
1-1/2 fat, 1 starch, 1 vegetable.