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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