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
This recipe is:Diabetic Friendly
[X] Garden Vegetable Pasta Salad Recipe
Prep: 40 min. Grill: 10 min.Yield: 26 Servings40 10 50
•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 each) 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
•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. Yield: 26 servings (3/4 cup each).
3/4 cup equals 185 calories, 11 g fat (2 g saturated fat), 4 mg cholesterol, 262 mg sodium, 19 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.