Roasted Summer Vegetable Pasta Salad
This pasta salad is a great addition to your summer recipe repertoire as it can be served cold or at room temperature. It is lighter than your typical pasta salad - it is made with vinegar mixed with mayonnaise and it is versatile in that it is a good way to "repurpose" the previous night's grilled vegetables. Grilling the vegetables is a key as it adds a smoky flavor to the salad. Serve this refreshing summer salad alongside some charcuterie and bread or with burgers and hot dogs.
3 cups cooked rotini pasta
6 tablespoons extra-virgin olive oil, divided
½ medium eggplant, chopped into 2” pieces
1 medium zucchini, chopped into 2” pieces
1 medium summer squash, chopped into 2” pieces
1 medium red pepper, sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
8 tablespoons mayonnaise
4 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
Juice from 1 lemon
3 cloves garlic, minced
1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh basil
1/3 cup crumbled chévre (goat cheese)
In a large mixing bowl toss the cooked pasta in 2 tablespoons of olive oil. In a medium mixing bowl toss the cut vegetables in the remaining olive oil. Season to taste with salt and pepper.
Heat a grill or grill pan over medium-high heat. Grill until the vegetables are tender and have grill marks, about 5 minutes, turning half way through. Remove to a plate.
In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.
Add the sauce to the pasta and toss to combine. Then add the vegetables, oregano, basil and chévre then toss again so all ingredients are incorporated. Serve chilled or at room temperature.