From Sandi's Recipe File - Grilled Vegetable Pasta Salad

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"Grilled Vegetable Pasta Salad"

Recipe Source:
July 1999 Issue
Reader's Digest

Serving Size: Makes 6 servings

Amount Ingredient

1/3 cup olive oil

2 teaspoons salt

1 teaspoon pepper

1 large eggplant, cut in 1/2 inch slices

2 zucchini, cut in 1/2 inch slices

1 large red onion, cut in 1/2 inch slices

3 cups penne rigate

1 clove garlic, minced

1/3 cup red wine vinegar

2 teaspoons Dijon mustard

1/4 cup each chopped fresh parsley and green onion

373 ml jar Primo Roasted Red Peppers, drained and cut into strips

Preparation Instructions:

In a small bowl, combine 2 tablespoons olive oil, 1/2 teaspoon salt and pepper. Toss with eggplant, zucchini and red onion. Grill vegetables in batches over medium high heat or broil 1 to 2 minutes per side until browned. Cut vegetables into chunks. Meanwhile, in a large pot of boiling, salted water, cook pasta 8 to 10 minutes, or until tender but firm; drain. Whisk together remaining olive oil, salt, and pepper with garlic, vinegar, mustard, parsley and green onion. In a large bowl, toss together pasta, grilled vegetables, roasted red peppers and dressing. Makes 6 servings.

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