This pasta salad filled with grilled summer vegetables tossed in a mayo based vinegar sauce is a great addition to your summer recipe repertoire as it can be served cold or at room temperature.
Course pasta
Cuisine American
Keyword eggplant, peppers, red pepper, squash, summer, vegetable, zucchini
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 666kcal
Ingredients
½poundrotini pasta
6tablespoonsextra-virgin olive oildivided
½medium eggplant,sliced into 1" thick half-moons
1medium zucchini,halved lengthwise
1medium summer squash,halved lengthwise
1medium red bell pepper, cored and sliced into ½" thick strips
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 set aside. 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.