Grilled Vegetable pasta salad

Cook the pasta

Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until al dente, about 8 minutes. Drain and set aside.


Grill vegetables

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.


Cut veggies

Remove to a cutting board and cool. Cut the zucchini, yellow squash and eggplant into slices.


Make the sauce

In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.


Toss to combine

Then add the mayonnaise sauce, roasted vegetables, oregano, basil and red pepper then toss so all ingredients are combined.


Finish and serve

Add the chevére and toss once more then season to taste with salt and pepper. Serve chilled or at room temperature.