Summer Pasta Salad with Grilled Vegetables -

Summer Pasta Salad with Grilled Vegetables

This simple summer pasta salad with grilled vegetables, feta and an herby balsamic vinaigrette is the perfect way to enjoy the end-of-summer harvest. It's super easy and quick to make and is a great side for a BBQ or potluck. Leftovers make wonderful lunches too!

Course Side

Cuisine American

Prep Time 15

Cook Time 15

marinating time 1

Total Time 30

Servings servings

Calories 480kcal

Author Ann Otis

Ingredients

1 zucchini sliced 1/2 inch thick
1 red bell pepper seeded and quartered
1 yellow bell pepper seeded and quartered
1/2 red onion quartered
2 ears corn shucked
1 lb dry pasta shapes such as rotini, penne, or farfalle
1 cup crumbled feta cheese

Marinade and Dressing

2/3 cup olive oil
1/3 cup balsamic vinegar
1 clove garlic
1 tablespoon each of basil, oregano, parsley and thyme chopped (more for garnish)
1/2 salt and pepper to taste

US Customary - Metric

Instructions

In a medium bowl, whisk together the marinade ingredients. Add half the marinade (1/2 cup), to a gallon-size plastic baggie, reserving the rest for the dressing, and add the vegetables to the bag. Swish around until well combined and refrigerate for an hour or up to a day.
Preheat a grill pan or grill on medium-high heat. Remove the vegetables from the marinade and grill, turning once 8 - 10 minutes. Corn will need to be turned a few times to cook evenly. Watch the vegetables as they cook and remove them as the are done, when they are crisp-tender. (Zucchini will be done first, with bell peppers taking the longest).
While the vegetables are on the grill, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse under cold water.
Once cooked, remove the vegetables from the grill and chop into 1 inch pieces. Run a sharp knife down the length of the corn cobs to release the kernels.
In a large bowl, combine the cooked pasta, vegetables, dressing (reserved marinade), feta and additional chopped herbs, if desired. Serve cold or at room temperature.

Nutrition