Rotini Salad w/ Roasted and Fresh Vegetables

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
  1. Cook the rotini as directed on package.
  2. 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.
  3. Rinse, drain, and cool the pasta. 
  4. When the roasted veggies are done set aside to cool. 
  5. Cut up the cucumber and red onion. 
  6. Add them to the pasta, do not mix in yet.
  7. Add the rest of the olive oil, thyme, and salt, along with the garlic powder, onion powder, celery salt, red pepper flake, and vinegar. 
  8. Add in the roasted vegetables and olives,  mix lightly. 
  9. Add the feta cheese not mixing but folding it into the salad. 
  10. Taste and adjust if you want more salt, vinegar, oil or heat.

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