This pasta salad filled with grilled summer vegetables is a great addition to your summer recipe repertoire as it can be served cold or at room temperature. Its lighter than your typical pasta salad – it is made with vinegar mixed with mayonnaise and it is versatile in that it is a good way to “repurpose” the previous night’s grilled vegetables. Grilling the vegetables is a key as it adds a smoky flavor to the salad. Serve this refreshing summer salad alongside some charcuterie and bread or with burgers and hot dogs.
Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes. Drain and toss the cooked pasta in 2 tablespoons of olive oil.
Brush the vegetables with the remaining olive oil. Season to taste with salt and pepper. Heat a grill or grill pan over medium-high heat. Grill until the vegetables are tender and have grill marks, about 5 minutes, turning half way through. Remove to a cutting board and cool.
Slice the zucchini, yellow squash and eggplant into slices.
In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.
Then add the mayonnaise sauce, roasted vegetables, oregano, basil and red pepper then toss so all ingredients are combined.
Add the chevére and toss once more then season to taste with salt and pepper.
Serve chilled or at room temperature.
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