Garden Vegetable Pasta Salad Recipe
INGREDIENTS
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Ingredients
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1 pound fusilli or pasta of your choice
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2 medium eggplant
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2 medium zucchini
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2 medium yellow summer squash
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1 large red onion, cut into 1/2-inch slices
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1 medium sweet red pepper, cut in half and seeds removed
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1/4 cup olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 plum tomatoes, chopped
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1-1/2 cups (6 ounces) crumbled feta cheese
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2 cans (2-1/4 ounces each) sliced ripe olives, drained
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2 tablespoons minced fresh parsley
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PARMESAN VINAIGRETTE:
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3/4 cup olive oil
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1/3 cup grated Parmesan cheese
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1/3 cup white wine vinegar
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3 tablespoons lemon juice
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1 teaspoon sugar
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1 garlic clove, minced
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1 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon pepper
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