This Mediterranean-inspired Pasta Salad Recipe with Grilled Veggies mixes zucchini, peppers and carrots with feta cheese and Kalamata olives for a zesty side dish that compliments any meal.
1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 Tbsp of herb flavored oil
2 cloves of garlic
1 Tbsp of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup of feta cheese, crumbled
1/2 cup of Kalamata olives
1/4 cup of red onion, diced
2 Tbsp of red wine vinegar
1/4 tsp of salt
1/4 tsp of pepper
Combine cooked pasta and 1 Tbsp of oil in a bowl.
Toss to coat well and set aside.
Stir together remaining oil, garlic and ketchup in a mixing bowl.
Fold in the zucchini, peppers and carrots. Coat well.
Place vegetables on a lightly oiled grill grate and cook over medium heat for 5 minutes, tossing frequently until slightly charred.
Place grilled vegetables in the bowl with the pasta.
Add the cheese, olives and red onions.
Pour in the vinegar and toss to combine well.
Season with the salt and pepper.