Grilled Vegetable Pasta Salad with Feta Herb Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 cups
Ingredients
  • For the Pasta & Vegetables
  • 1 pound penne or rotini pasta
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 red bell peppers, sliced into strips
  • 1 white onion, sliced into strips
  • 1 yellow squash, cut into ½ inch half-moons
  • 1 zucchini, cut into ½ inch half-moons
  • olive oil for grilling
  • salt and pepper
  • For the Dressing
  • ¼ cup red wine vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons fresh chives
  • 3 tablespoons fresh dill
  • 2 cloves garlic
  • ⅓ cup feta crumbles
  • ¼ cup olive oil
  • ¼ teaspoon red pepper
  • For Serving
  • 2-3 tablespoon balsamic vinegar
  • additional feta crumbles
  • additional fresh herbs, chives and dill
Instructions
  1. Cook the pasta according to the package directions and drain. If not making the salad right away, toss the pasta with a few tablespoons of olive oil so it doesn't stick together and set aside.
  2. First cook the cauliflower and broccoli florets by placing the florets in a bowl and drizzling them with olive oil plus a sprinkle of salt and pepper.
  3. Preheat the grill to high and cook the florets using a grill basket, charring the florets until they are cooked through, tossing occasionally for 8-12 minutes. Remove the florets from the basket and set aside to cool.
  4. Repeat the process with the bell peppers, onion, squash, and zucchini -- tossing them with olive oil and a sprinkle of salt and pepper and grilling them until charred and cooked through.
  5. Once the vegetables are cooked, make the dressing by placing all the ingredients in a food processor except the olive oil. Pulse until combined then with the food processor on, drizzle in the olive oil to make the dressing.
  6. Assemble the pasta salad by tossing the cooked pasta, grilled vegetable, and dressing in a large bowl. Right before serving, drizzle the salad with 2-3 tablespoons balsamic vinegar, additional feta crumbles, and remaining herbs.
Notes
To make this a day ahead of time: cook the pasta and toss with a bit of olive oil then grill the vegetables and toss both together. Place in the fridge, covered. Make the dressing, keeping it separate from the pasta and veggies, and store it in the fridge. When ready to serve add the dressing to the pasta and veggies, give it all a good mix then top with a balsamic drizzle, additional feta crumbles, and herbs.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/grilled-vegetable-pasta-salad/