Grilled Vegetable and Pasta Salad

This simple recipe takes advantage of the Basic Grilled Veggies found earlier in this article. Simply save half of your veggies and this one practically makes itself.
  • 8 oz. dried penne pasta
  • 1/2 recipe Basic Grilled Veggies
  • 1/4 c. extra-virgin olive oil
  • 3 T. balsamic vinegar
  • 1 T. chopped fresh thyme
  • 3 oz. crumbled feta cheese

Cook, rinse and drain the pasta according to the package directions.

While the pasta is cooking, cut the leftover grilled vegetables into pieces that measure 1-inch or less.

In a screw-top jar, combine the oil, vinegar and thyme. Seal the jar and shake to mix.

In a large bowl, combine the drained pasta, chopped vegetables and feta cheese. Add the dressing and toss to coat.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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