Grilled Vegetable Rotini Salad

5 from 1 vote

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.

This summer salad is made with so many beautiful and chunky vegetables that the pasta almost takes a backseat. Colorful and bright tasting, you will want to serve this or take this to your next cookout, BBQ, potluck or picnic.

Prep Time20

Cook Time30

Grill20

Total Time1 10

Servings:

Calories: 612kcal

Equipment

1 Stock Pot
1 Cutting Board
1 Chef's Knife
1 Grill
1 Grill Tongs
1 Colander

Ingredients

16 oz. Rotini Pasta aka corkscrew
1 Cucumber
1 Zucchini
1/2 Eggplant
1/2 Cup Red Cabbage
2 Plum Tomatoes optional
1 Peppers
4 Oz. Feta Cheese Mozzarella optional
1/4 Cup Black Olives optional
1/2 Cup Onion optional
4 Oz. Olive Oil
1 Teaspoons Thyme
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Celery Salt
2 Teaspoons Salt
1/4 Teaspoon Red Pepper Flake optional
16 Oz Caesar Salad Dressing

Instructions

Cook the rotini as directed on package.
Rinse all the veggies
Rinse, drain, and cool the pasta.
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.
When the roasted veggies are done set aside to cool.
Cut up the cucumber and any other of the fresh veggies in small bite sized chunks
Add the rest of the olive oil, thyme, and salt, along with the garlic powder, onion powder, celery salt, red pepper flake
Cut the roasted veggies into bit sized pieces
Pour the dressing into the pasta
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, dressing or heat.
If you are carrying this salad the best way to use an oversized baggie and pour it into the container when you arrive.

Nutrition