Garden Vegetable Pasta Salad

Name: Garden Vegetable Pasta Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 26
Cuisine: Global
Ingredients: 2 mediums eggplant; 170 grams 1-1/2 cups crumbled feta cheese; 2 Tbsps minced fresh parsley; 454 grams fusilli or pasta; 1 garlic clove, minced; 3 Tbsps lemon juice; 59 milliliters olive oil; 177 milliliters olive oil; 113 grams cans each) sliced ripe olives, drained; 1 teaspoons dried oregano; 79 milliliters grated Parmesan cheese; 0 teaspoons pepper; 1 teaspoons pepper; 3 plum tomatoes, chopped; 1 medium sweet red pepper, cut in half and seeds removed; 1 large red onion, cut into 1/2-inch slices; 1 teaspoons salt; 1 teaspoon salt; 1 teaspoon sugar; 79 milliliters white wine vinegar; 2 mediums yellow summer squash; 2 mediums zucchini

Garden Vegetable Pasta Salad might be just the side dish you are searching for. One serving contains 187 calories, 5g of protein, and 11g of fat. This recipe serves 26. Head to the store and pick up sugar, garlic clove, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Cook pasta according to package directions; drain and rinse in cold water.

Ingredients you will need

Pasta

Water

Place in a large bowl and set aside.

Equipment you will use

Bowl

Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices.

Ingredients you will need

Summer Squash

Eggplant

Zucchini

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.

Ingredients you will need

Salt And Pepper