Garden Vegetable Pasta Salad

• 1 lb fusilli or 1 lb pasta, of your choice
• 2 medium eggplants
• 2 medium zucchini
• 2 medium summer squash
• 1 large red onion, cut into 1/2-inch slices
• 1 medium sweet red pepper, cut in half and seeds removed
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 plum tomatoes, chopped
• crumbled feta cheese
• 2 (2 1/4 ounce) cans sliced ripe olives, drained
• 2 tablespoons minced fresh parsley
• PARMESAN VINAIGRETTE
• 3/4 cup olive oil
• 1/3 cup grated parmesan cheese
• 1/3 cup white wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper

1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
2. Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
3. Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

fusilli, eggplants, zucchini, summer, red onion, sweet red pepper, olive oil, salt, pepper, tomatoes, feta cheese, olives, parsley, parmesan vinaigrette, olive oil, parmesan cheese, white wine vinegar, lemon juice, sugar, garlic, salt, oregano, pepper

Taken from www.food.com/recipe/garden-vegetable-pasta-salad-469041 (may not work)