Garden Vegetable Pasta Salad Recipe

Name: Garden Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1087

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 lb fusilli or 1 lb pasta, of your choice, 2 medium eggplants, 2 medium zucchini, 2 medium summer squash, and more.

Yes, Garden Vegetable Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Vegetable Pasta Salad

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