Grilled Vegetable Salad

Looking for grilled side dish? Then check out this delicious vegetable and pasta salad sprinkled with cheese. MORE+ LESS-

By Pillsbury Kitchens

December 2, 2011

cups uncooked radiatore (nuggets) pasta (8 oz)

medium tomatoes, chopped

tablespoons chopped fresh oregano leaves

cloves garlic, finely chopped

1/4

cup extra-virgin olive oil

1/4

cup white wine vinegar

teaspoon sugar

1/2

teaspoon salt

1/4

teaspoon coarse ground black pepper

yellow bell pepper, quartered

red bell pepper, quartered

medium zucchini, halved

large onion, cut into 1/4-inch slices

Olive oil cooking spray

1/4

cup crumbled feta cheese (1 oz)

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1

Heat gas or charcoal grill. In 5-quart Dutch oven, cook pasta as directed on package. Drain and return to Dutch oven; cover to keep warm. In large bowl, toss tomatoes, oregano and garlic. In small bowl, mix oil, vinegar, sugar, salt and pepper. Add to tomato mixture; mix well. Set aside.
2

Place bell peppers, zucchini and onion on ungreased cookie sheet. Spray vegetables with cooking spray. Lightly sprinkle with salt, if desired. Place vegetables directly on grill over medium heat. Cook uncovered 8 to 14 minutes, turning frequently. Remove vegetables from grill as they become crisp-tender. Coarsely chop vegetables. Add to tomato mixture; mix well. Add mixture to pasta in Dutch oven; toss gently. Spoon into serving bowl; sprinkle with cheese.