Garden Vegetable Pasta Salad

Name: Garden Vegetable Pasta Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 26 serving(s)
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

Submitted by Lizzie_Rodriquez

"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"

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Ready In:: 50mins
Ingredients:: 22
Serves:: 26

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
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

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.