Preparation:
Preparation time: 10 mins
Cooking time: 15 mins
Serving: 8-10
Ingredients:
Red Wine Vinaigrette (Makes 2 Cups)
- 1 cup extra virgin olive oil
- 1/3 red wine vinegar
- 2 tablespoons water
- 4 cloves garlic, finely grated
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons granulated onion
- 1 pinch of crushed red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons honey
Pasta Salad
- 1 pound tri-color fusilli
- 2 cups diced grilled zucchini
- 2 cups diced grilled bell pepper
- 2 cups grilled corn, kernels cut off the cob
- 2 cups diced grilled onion
- 2 cups halved cherry tomatoes
- 1 can pitted black olives
- 1/2 pound diced feta
- 2 cups red wine vinaigrette
Instructions:
- Combine all ingredients into a container with an air-tight lid and shake vigorously to mix. Refrigerate until ready to use.
- Cook pasta according to package directions. Once cooked, strain and run under cold water to cool. Transfer the pasta to a large mixing bowl and combine all ingredients. Mix well and let sit overnight.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/grilled-vegetable-pasta-salad-recipe-t154617