Ingredients
What makes this salad just not an ordinary pasta salad, is that we added in not just fresh crunchy vegetables but also sweet and salty freshly roasted/grilled veggies too! The balance between both is what kicks up the flavor and makes you want to have a second helping.
- 1 16 oz. Box of Rotini Style Pasta (aka corkscrew)
- 1 Fresh Cucumber (quartered into bite-sized pieces)
- 1 Zucchini Grilled/Roasted(quartered into bite-sized pieces)
- 1/2 of an Eggplant Grilled/Roasted
- 2 Plum Tomatoes Grilled/Roasted is optional
- 1 Red Pepper Grilled/Roasted
- 4 Oz. Feta Cheese
- 1/4 Cup of Black Olives (optional)
- 1/4 Red Onion (optional)
- 4 Oz. of Olive Oil
- 2 Teaspoons of Thyme
- 1/2 Teaspoon of Garlic Powder
- 1/2 Teaspoon of Onion Powder
- 1/2 Teaspoon of Celery Salt
- 2 Teaspoons of Salt
- 1/4 Teaspoon of Red Pepper Flake (optional)
- 2 Tablespoons of White Balsamic Vinegar
Instructions
- Cook the rotini as directed on package.
- Roast/or grill the zucchini, eggplant, pepper, and tomato (optional) with 1/2 of the thyme, salt, and olive oil, reserving the rest for the dressing.
- Rinse, drain, and cool the pasta.
- When the roasted veggies are done set aside to cool.
- Cut up the cucumber and red onion.
- Add them to the pasta, do not mix in yet.
- Add the rest of the olive oil, thyme, and salt, along with the garlic powder, onion powder, celery salt, red pepper flake, and vinegar.
- Add in the roasted vegetables and olives, mix lightly.
- Add the feta cheese not mixing but folding it into the salad.
- Taste and adjust if you want more salt, vinegar, oil or heat.
