recipe

Grilled Vegetable pasta salad

cookingwithcocktailrings.com

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.

1

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.

2

Cut veggies

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

3

Make the sauce

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

4

Toss to combine

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

5

Finish and serve

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

6