Pasta Salad with Feta and Grilled Veggies

This pasta salad with crisp veggies and a creamy sauce, makes a perfect summer meal!

Joby's Test Kitchen plate of pasta and veggies salad

I love this dish because of its bright and varied flavors.

Sweetness comes from grilling/broiling the vegetables with balsamic vinegar.

The dressing is inspired by a garlic aioli with feta mixed in.

Feta adds tang and saltiness while the balsamic adds tartness and sweetness.

It’s a great way to use up leftover grilled vegetables from your BBQ or summer picnic. Or you can broil the veggies in your oven for a quick meal.

How to Make Pasta Salad with feta and veggies

Start by boiling water for the pasta. When it starts boiling, add in 8 ounces whole wheat or white pasta. Spiral, macaroni, or penne work well in this salad.

Meanwhile cut 2 zucchinis, 1 medium bell pepper, and 1/2 a medium purple onion into chunks.

Add them to a large bowl and toss with 2 tablespoons oil, 1-2 tablespoons of balsamic vinegar, and salt and pepper to taste.

Transfer the veggies to a heated grill or to a sheet pan for broiling. Set the bowl aside for later.

Grill or broil the vegetables until slightly charred. Let them cool.

In the bowl you used earlier, mash 1/2 to 2/3 cup crumbled feta very well with a fork or whisk.

Whisk in 1/4 cup yogurt, 2-3 tablespoons of mayonnaise, 3-4 tablespoons of lemon juice, 2 minced cloves of garlic, and salt and pepper to taste.

Adjust the lemon juice to your liking and set aside.

Once the pasta is done cooking, drain it immediately and add to the bowl with the dressing. Mix it well. 

I like to add some fresh cherry or grape tomatoes, but this is optional. I would not broil them with the other veggies because they will break down too much and become mushy.

Finally fold in the grilled veggies and any leftover marinade from the pan. Season with more salt and pepper if needed.

Chill for no longer than 1 hour, otherwise the pasta will absorb too much liquid. It will still taste good, but won’t be as creamy.

Because this is a layered dish, be sure to salt along the way: when roasting the veggies, when making the dressing, and when boiling the pasta. 

Herbs like oregano or dill are also a nice addition.

Though you can add extra protein like chicken, tuna, or beans, the veggies are the real star of this dish, and you want them to shine.

In fact, my meat-loving husband gave it two thumbs up. 

What My Husband Says:
“This is actually really good! The veggies are seasoned well and have a good crunch.”

Here are some other pasta recipes to try

Creamy Garlic Mushroom Pasta
Mushrooms, garlic, and cheese? What’s not to love?
Check out this recipe
Joby's Test Kitchen plate of creamy garlic mushroom pasta with herbs and parmesan.
Tortellini and Sausage with Spinach
Tortellini, spicy sausage, and fresh spinach all come together in a creamy sauce.
Check out this recipe
Skillet with tortellini and sausage in creamy spinach sauce.
Creamy Tuna Pasta with Peas
A kid-friendly pasta dish made with canned tuna, peas, and a creamy sauce. 
Check out this recipe
Joby's Test Kitchen plate with creamy tuna pasta and peas.
Pasta with Cherry Tomatoes and Spinach
This pasta dish utilizes fresh summer tomatoes and baby spinach. 
Check out this recipe
Joby's Test Kitchen bowl of pasta with mozzarella balls, cherry tomatoes, spinach.

Plate of pasta salad with feta and veggies.

Pasta Salad with Feta and Grilled Veggies

Joby’s Test Kitchen
Pasta and grilled veggies mixed with a creamy feta dressing.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 446 kcal

Equipment

  • 1 Grill or Broiler

Ingredients
  

For the Salad:

  • 8 oz dry whole wheat or white pasta (spiral or penne)
  • 2 tbsps (30ml) extra virgin olive oil
  • 1-2 tbsps (15-30ml) balsamic vinegar
  • 2 medium zucchinis, cut into chunks
  • 1 medium bell pepper, cut into chunks
  • ½ medium purple onion, cut into chunks
  • ½ cup fresh grape or cherry tomatoes, optional
  • salt and pepper to taste

For the Dressing

  • ½- ⅔ cup crumbled feta
  • ¼ cup (60g) yogurt
  • 2-3 tbsps (30-45g) mayo
  • 3-4 tbsps (45-60ml) lemon juice
  • 2 cloves garlic, minced
  • salt and pepper to taste

Instructions
 

  • Start by boiling some water for the pasta. Make sure the water is salted well. When the water starts boiling, add in the pasta and cook according to directions on the package.
  • In the meantime toss the veggie chunks (not the tomatoes) with oil, balsamic, and salt and pepper. Transfer the veggies to a heated grill or a sheet pan for broiling. Set the bowl aside for later. Grill or broil the veggies until slightly charred. Let cool.
  • In the same bowl, mash the feta very well with a fork or whisk. Whisk in yogurt, mayo, garlic, lemon juice, and salt and pepper to taste. Adjust lemon juice to your liking. Alternatively, you can blend everything in a blender. Set aside.
  • Once the pasta has finished cooked, drain immediately and add to the bowl with the dressing. Mix well.
  • Add some fresh tomatoes if desired.
  • Finally, stir in the grilled veggies and any leftover marinade. Season with more salt and pepper if needed. Chill for no longer than 1 hour, otherwise the pasta will absorb too much liquid. It will still taste good, but won’t be as creamy.
Keyword feta, pasta, summer, vegetables

 

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