Grilled Vegetable Pasta Salad

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

Prep Time 10

Cook Time 10

Servings

Calories 666kcal

Author Kylie Mazon-Chambers

Ingredients

½ pound rotini pasta
6 tablespoons extra-virgin olive oil divided
½ medium eggplant, sliced into 1" thick half-moons
1 medium zucchini, halved lengthwise
1 medium summer squash, halved lengthwise
1 medium red bell pepper, cored and sliced into ½" thick strips
Kosher salt, as needed
Freshly ground black pepper, as needed
½ cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
Juice from 1 lemon
3 cloves garlic, minced
1 tablespoon chopped fresh oregano
¼ cup chopped fresh basil
½ teaspoon crushed red pepper
1/3 cup crumbled chévre (goat cheese)

US Customary - Metric

Instructions

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.
Serve chilled or at room temperature.

Notes

Grill the veggies just until tender-crisp — they should have nice char marks but still hold their shape for perfectly balanced texture in the salad.

Nutrition